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1
Preheat oven to 375u00b0.
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2
Mix the arrowroot in a small bowl with 1/3 cup of the milk. Make sure to get out the clumps. Set aside.
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3
In a sauce pot, warm oil or melt Earth Balance on medium heat.
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4
Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
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5
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
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6
Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up).
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7
Meanwhile, cook your macaroni noodles al dente (follow package instructions--the shells I use cook for 13 minutes).
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8
Strain the noodles and place in a deep baking dish to cool.
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9
Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
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10
Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
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11
Pour the cheese sauce over the noodles, and stir well to coat every noodle.
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12
Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
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13
Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
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14
Bake for 20 minutes.
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15
Serve immediately.
