Crispy Baked Vegan Mac and Cheese

Scaled for 6 portions · 9 steps

1small-medium butternut squash ((about 2 1/4 pounds or 1 kg))—Olive oil or avocado oil, (for roasting and tossing pasta)0.5 cup(~70g) raw cashews, soaked in cool water overnight or in boiling water for 1 hour and then drained*0.75 cup(60g) nutritional yeast (makes for an extra cheesy flavor, but you can use 1/2 cup or 40g and it will still be good)1 tspgarlic powder0.5 tsponion powder0.5 tspsmoked paprika0.5 tspdry mustard powder ((optional but adds a nice sharp tangy flavor))1 tbspmellow white or yellow miso paste1(13.5 ounce/ 400 mL) can “lite” coconut milk1.5 tbspfresh lemon juice1 tbsptapioca flour ((see the “frequently asked questions” section for substitutes))340 g(340g) elbow macaroni (see the “frequently asked questions” section for notes on how to make this recipe gluten-free)1.5 tspkosher salt + more to taste—Freshly cracked black pepper to taste0.75 cup+ 2 tbsp ((60-65g) panko bread crumbs)1 tbspnutritional yeast0.13 tspsmoked paprika2.5 tbspvegan butter, (melted)—Scant 1/4 teaspoon kosher salt

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