Mac n Cheese Cups


Yields 12 cups | Prep time: 15 minutes | Cook time: 40 minutes

  • 2 cups Kaslo Sourdough Classic Macaroni Pasta
  • 2 cups butternut squash
  • 1/2 sweet onion, chopped
  • 1 garlic clove
  • 1 tablespoons olive oil
  • 1/2 cup cashews (soaked for a half hour)
  • 1/2 cup water
  • 1 tablespoon arrowroot powder (or organic cornstarch)
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1/4 cup breadcrumbs
  • 1 scallion, chopped


  1. Preheat oven to 425F.
  2. Place butternut squash, sweet onion, and garlic clove in a mixing bowl. Add olive oil, season with a pinch of salt and pepper, mix. Transfer onto a baking sheet lined with parchment paper, roast for 20 minutes.
  3. In a blender, add butternut squash and onion mix, cashews, nutritional yeast, arrowroot powder, water, and salt.  Blend until smooth.
  4. Reduce oven to 350F.
  5. Bring a medium pot of water to a boil with a pinch of salt. Add pasta and cook to desired firmness. Strain pasta, add to a large bowl and mix with the ‘cheese’ sauce until evenly coated.
  6. Line a muffin tin with silicone cups. Scoop 1/2 cup of pasta and sauce into each cup and sprinkle with breadcrumbs and chopped scallion over top.
  7. Bake for 20 minutes.

Serve and Enjoy!

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