Vegan Mac & Cheese - cooking recipe

Ingredients

2 cups cooked butternut squash
1 clove roasted garlic (roast with squash 375 degrees F for 30 minutes)
2 tablespoons arrowroot (or cornstarch)
1 cup unsweetened plain non-dairy milk
1 tablespoon grapeseed oil or 1 tablespoon canola oil
3 teaspoons Dijon mustard
1 teaspoon onion powder
1 tablespoon lemon juice, freshly squeezed
1 cup nutritional yeast
1 1/2 teaspoons sea salt
1/2 lb macaroni noodles (1/2 pack)
3 cups Brussels sprouts, thinly sliced
1 tablespoon olive oil
1 teaspoon red chili pepper flakes

Preparation

Preheat oven to 375\u00b0.
Mix the arrowroot in a small bowl with 1/3 cup of the milk. Make sure to get out the clumps. Set aside.
In a sauce pot, warm oil or melt Earth Balance on medium heat.
Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up).
Meanwhile, cook your macaroni noodles al dente (follow package instructions--the shells I use cook for 13 minutes).
Strain the noodles and place in a deep baking dish to cool.
Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
Pour the cheese sauce over the noodles, and stir well to coat every noodle.
Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
Bake for 20 minutes.
Serve immediately.