Macaro-no cheese with crispy kale from Keep It Vegan: Over 100 Simple, Healthy & Delicious Dishes (page 76) by Aine Carlin

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Notes about this recipe

  • erin3107 on July 24, 2022

    This doesn't taste anything like mac and cheese but I still make it all the time cause it's really good! I often use sweet potato instead of butternut squash cause it's less of a faff and that works well as well

  • Hannaha100 on May 09, 2020

    Made originally Oct 2017 Macaro-no cheese: my toddler devoured this! Lovely cream consistency, great for sneaking in veg (I wonder if it would work with carrots or parsnips?). I roasted the squash for half an hour instead of baking for - hour. To make this properly weeknight friendly I would either cook squash the night before or slow cook it during day. Added some nooch for savoury flavour.

  • Hannaha100 on August 12, 2019

    We didn't follow this exactly - used pumpkin instead of butternut squash because that's what he had. Squash was roasted from frozen rather than baked. I didn't love the end result (I think I found the coconut milk a little sweet) but surprisingly my 3yo did so possibly worth a repeat effort.

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