Hot & Spicy, Low Carb, Vegan Mac & Cheese

Recipe by SugarHATER
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces whole wheat pasta, elbows (I use "Dreamfield's Brand as seen in the photos for this recipe)
  • 1
    cup vegan parmesan cheese, shredded
  • 1
    cup vegan cheddar cheese, shredded
  • 1
    cup v- 8 butternut squash soup (Can't find the soup? No worries! Just use defrosted frozen butternut squash instead)
  • 1
    teaspoon salt
  • 1
    teaspoon dry mustard (from here down, feel free to add a LOT more of these spices if you want. These are just guidelines. )
  • 12
    teaspoon white pepper (white pepper is HOTTER than "black" pepper, so if it's your first time using it, be careful.)
  • 12
  • 12
    teaspoon chili powder
  • 3
    dashes Tabasco sauce (again, a guildeline. I use 1/4 a bottle sometimes! Really. Yeah, I like it spicy!)
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DIRECTIONS

  • Boil pasta shells in salted water until slightly firm, according to package directions.
  • In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, white pepper, Worcestershire sauce, chili powder & Tabasco.
  • Drain the pasta but don’t rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.
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