So there’s much to be said for baked macaroni and cheese—the crusty top, the cheesy center, the piping hot casserole dish sitting proudly in the middle of the table. But I always loved my stovetop mac and cheese! Bright orange shells dripping with sauce. Here’s a completely plantbased refresh of that dish—whole wheat pasta shells and a sauce whose base is made from winter squash! An awesome fake out. Bright orange, rich and gooey.

Serves 4-6

• 1 pound whole wheat pasta shells
• 1 15 oz container frozen winter squash puree
• 1 1/2 cup unsweetened soy or almond milk
• 3/4 cups nutritional yeast
• 2 tablespoons smoked paprika
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh squeezed lemon juice
• 1 teaspoon onion powder
• kosher salt and fresh ground pepper to taste

1. In a large pot, cook pasta according to package directions to al dente. When pasta is done, drain and return to large pasta.
2. While pasta is cooking, heat winter squash and ¼ cup water in a medium saucepan. Let it come to a boil, turn heat down to low. Cook for 5 minutes. Add milk, nutritional yeast, smoked paprika, mustard, and onion powder. Whisk to combine and cook sauce for another 3-5 minutes until mixture has thickened a bit. Season with salt and pepper to taste.
3. Pour sauce over pasta. Fold in sauce gently. Serve immediately with a green salad or some sautéed spinach.