Easy Creamy shells and Cheese with The Cheesiest Cheese Sauce
from Epic Vegan by Dustin Harder
Prep Time10 minutesmins
Cook Time20 minutesmins
Bake time (optional)30 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: blue cheese, dustin-harder, epic-vegan, mac-n-cheese, pasta, shells, vegan
Servings: 8
Calories: 168.94kcal
Ingredients
2 ½cups570 ml water570 ml
2cupssquash10 ounces/340 g, peeled and cubed kabocha or butternut
1russet potatopeeled and cubed, large
⅓cuparborio rice50 g
2tablespoonsolive oil30 ml
½cuponion80 g, chopped
½cupred bell pepper75 g, chopped
4clovesgarlicroughly chopped
½cupsauerkraut71 g
¼cuptahini60 g
2tablespoonsdijon mustard30 g
1tablespoonwhite wine vinegar15 ml
2 ½teaspoonssea salt
½teaspoonblack pepper
½teaspoonpaprika
1lbpasta(1) 454 g or (2) 8-oz boxes pasta shells (gluten-free if desired)
Hemp Parmesanoptional
Instructions
In a large saucepan, combine the water, squash, potato, and rice. Cover and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until the squash is fork-tender. Do not drain the water.
Heat the olive oil in a medium skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté for 3 to 5 minutes, or until soft and fragrant.
Meanwhile, get a pot boiling and cook your pasta shells according to the package instructions.
In a high-speed blender, combine the sauerkraut, tahini, mustard, vinegar, salt, black pepper, and paprika. Transfer the contents of the saucepan (including the water) and the contents of the skillet to the blender. Remove the plug from the lid of the blender and place a dish towel over the hole to allow steam to escape. Blend on low and increase the speed until the mixture is creamy and smooth, about two minutes.
In the large pot that the shells were prepared in, combine the cheese sauce and the shells until the shells are entirely coated. Serve topped with the parmesan, if desired. Serve warm on recipes as needed or toss it with steamed broccoli or your favorite vegetables! Store in a sealed container in the refrigerator for up to five days. Reheat in a saucepan over low heat when needed.
To bake: While the shells cook, preheat the oven to 400°F (200°C, or gas mark 6). Transfer the finished mac and cheese to a lightly greased 9 x 13-inch (23 x 33-cm) baking dish. Bake for 35 to 40 minutes, or until the edges have started to brown and crisp. Remove from the oven and sprinkle with (vegan) parmesan, if desired.
Notes
Author’s note: I once was a close contender for a spot on the Food Network’s show The Great Food Truck Race. If chosen to compete, I knew I wouldn’t be able to rely on things like nutritional yeast and miso, which can be challenging to find sometimes. I set forth to create a cheese sauce with ingredients I knew I could find anywhere in the country so I could effectively compete in any given situation, and that’s when I got obsessive about creating this recipe. It’s so versatile; I hope you love it as much as I do!Tip: I prefer kabocha squash, as it is slightly richer in flavor and color, but if you can find only butternut squash, that works as well - and you can sometimes find it already peeled and cubed in the grocery store! Mac and Cheese: This recipe comes together in a cinch. While your pasta is cooking, whip up the cheese sauce. Crunch up potato chips for an extra-fun crust on top.