Photo by NYMetroParents.com

Photo by NYMetroParents.com

By Laura Cipullo, RD, CDE, CEDRD


  • Canola oil spray
  • 1 head cauliflower, chopped
  • 1 lb. butternut squash, chopped
  • 1 small yellow onion, chopped
  • 4 gloves garlic, pressed
  • 2 cups vegetable stock
  • 1 lb. whole wheat elbows, cooked
  • 3 Tbs. wheat germ
  • 3 Tbs. breadcrumbs
  • 1/3 cup nutritional yeast


1. Preheat oven to 400°F. Coat 2 baking sheets with canola oil spray. Arrange chopped cauliflower, squash, onion, and garlic on baking sheets in a single layer, and lightly spray the tops with canola oil spray. Roast for 45 minutes, flipping once halfway through.

2. Let cool and then transfer to a food processer or blender, slowly adding veggie stock to each batch.

3. Coat large casserole baking dish with canola oil spray. Add vegetable mixture with pasta and mix. In a small bowl, combine wheat germ and breadcrumbs, then sprinkle over macaroni mixture. Broil in the oven on low for 2 minutes. Remove from the oven and sprinkle with nutritional yeast for a cheesy flavor. Add salt to taste. Add chopped cashews for protein and crunch if desired.

This recipe was chosen as one of NYMetroParent’s Best Vegan Mac and Cheese recipes here.