Vegan Mac & Cheese!
10 oz. pkg, frozen squash
1 c. soy milk
1/2 c. shredded soy cheddar
1 t. powdered mustard
1 t. cayenne
1/4 c. panko bread crumbs
Boil pasta in a large pot of water until al dente and drain. Meanwhile, heat squash and milk in a small saucepan. Once melted, stir in soy cheese and seasonings. Pour over cooked pasta and stir to combine. Pour entire mixture into a small greased casserole dish. Sprinkle with bread crumbs and bake for 15 minutes at 375 degrees, then broil for 5 minutes.
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