Hot & Spicy, Low Carb, Vegan Mac & Cheese

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces whole wheat pasta, elbows (i use "dreamfield's brand as seen in the photos for this recipe)
• 1 cup vegetable broth
• 1 cup vegan parmesan cheese, shredded
• 1 cup vegan cheddar cheese, shredded
• 1 cup v- 8 butternut squash soup (can't find the soup? no worries! just use defrosted frozen butternut squash instead)
• 1 teaspoon salt
• 1 teaspoon dry mustard (from here down, feel free to add a lot more of these spices if you want. these are just guidelines. )
• 1/2 teaspoon pepper ( pepper is hotter than "black" pepper, so if it's your first time using it, be careful.)
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon chili powder
• 3 dashes tabasco sauce (again, a guildeline. i use 1/4 a bottle sometimes! really. yeah, i like it spicy!)

Recipe

• 1 boil pasta shells in salted water until slightly firm, according to package directions.
• 2 in another saucepan, combine the vegetable broth, parmesan, cheddar, and butternut squash over medium heat until melted and combined. turn off the heat. add salt, mustard, pepper, worcestershire sauce, chili powder & tabasco.
• 3 drain the pasta but don’t rinse it. add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. taste and add more salt or pepper, according to your taste.