This is a very seasonal dish that would be quite nice to serve at a Halloween party. It's a macaroni cheese without milk, featuring roasted onion squash mash with the macaroni. However it's not fully vegan, as I still used regular cheese in it. I'm just constantly in lookout for alternative non-milky mac'n'cheese ideas, as my partner doesn't like them. I love that sort of creamy mac'n'cheeses as well, but now have to be more creative. The squash prevented the cheese from splitting with the rest of the sauce, so this was quite an successful version.
I enjoyed this version of mac'n'cheese very much, and will probably make it soon again in this spooky and dark season. Have you made any seasonal Halloween dishes or baking? Or do you have any tips for substitutes for milk or cream in a macaroni cheese bake?
Onion squash macaroni cheese
½ onion squash
200 g macaroni
2 garlic cloves
2 tbsp potato flour
1 cup vegetable stock
200 g cheese
Sprinkle of salt
Sprinkle of ground black pepper
Sprinkle of smoked paprika
½ cup breadcrumbs
Peel and cut the squash into wedges. Brush them with oil and roast in the oven until done. Mash the roasted squash pieces.
Cook the macaroni in water until it's al dente.
Chop onions and garlic finely and sautée them in a pan in olive oil until soft. Add the potato flour and vegetable stock and stir until smooth.
Then slowly add the mashed squash and 2/3 of the cheese. Keep mixing so that the mixture gets smooth and doesn't split.
Season to taste and mix with the cooked macaroni. Put the mix into an oven dish, add the rest of the cheese on the top with the breadcrumbs, and bake at 180 C for about 20 minutes.