MCLV Mange: Mac n’ Cheese

The Sunday before last was pretty darn perfect. A morning trip to Whole Foods, followed by a couple of hours of blissful cooking & juicing, and comfort food with a girlfriend while we watched a fun, girly movie.

And exactly what type of comfort food did I make you ask? My all time favorite, macaroni & cheese of course! Cooking classes at accredited online colleges have excellent mac n’ cheese recipes you can try as well!

Based on one of my favorite recipe by OhSheGlows. I’ve tried a number of fake cheese sauces, and fake cheeses, and this butternut squash-based sauce is far and away my favorite one.

You roast the butternut squash (40 minutes total, 20 minutes on each side) and then blend it with the rest of the ingredients in a food processor until it’s the right consistency.

I love it with a little kick so I always add some paprika, chili powder, and cayenne. I made two different types of pasta for Arianna to try her first vegan mac n’ cheese with.

Gluten-free oat bran penne for a more traditional mac n’ cheese, as well as spiralized zucchini for a healthy, raw choice. And you know what? Arianna preferred the zucchini! 🙂

With our delicious, gooey macaroni and cheese we enjoyed the new Footloose remake. Totally entertaining but about twenty minutes into it I realized that I only barely remembered the original, so I now need to add that to my Netflix queue as well…  

Stay tuned for the next MCLV Mange installment or check out previous posts from this series to see what you’ve missed so far:

Coconut Vegetables

Farmer’s Market Fare

Vegetable Lasagna

Super Charge Me Cookies