1 Tbs. refined coconut oil or safflower oil + more for casserole dish
About 2 Tbs fine sea salt
1 lb. whole wheat or brown rice elbow macaroni
2 (10-oz) pkgs frozen pureed winter or butternut squash
2 cups soy or rice milk
4 oz. vegan cheddar cheese, shredded
2 oz vegan Jack cheese, shredded
4 oz vegan cream cheese
1 ½ tsp powdered mustard
⅛ tsp cayenne pepper
¼ cup whole wheat bread crumbs
2 Tbs vegan parmesan cheese
Preheat oven to 375 degrees. Oil a 2-quart casserole dish; set aside.
In a 4 to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 ½ Tbs of the salt. Bring the water to a boil, add the macaroni & cook according to the package directions.
Meanwhile, in a 3 to 4-quart saucepan over medium heat, combine the squash & milk, stirring & breaking up the squash with a spoon until the squash is defrosted. Increase the heat to med-high & bring to a simmer, stirring occasionally. Remove from the heat & whisk in the cheddar, Jack, cream cheese, mustard, cayenne & the remaining ½ Tbs. of salt.
When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared casserole dish.
In a medium bowl, combine the bread crumbs, Parmesan & the 1 Tbs of oil. Sprinkle over the top of the macaroni & cheese. Place dish on a baking sheet & bake for 20 minutes then broil for 2 to 3 minutes or until the top is nicely browned.