Skip to main content

Whole Wheat Vegetable Mac and Cheese

This mac and cheese is made with a healthy twist, utilizing your Vitamix to create a delicious cheese sauce with little effort.

  • Total Time50 Minutes
  • Yield
  • DifficultySimple
Whole Wheat, Vegetable and Red Pepper Mac.jpg

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

  • For the Red Pepper Cashew Cheese Sauce:
  • 1¾ cup 420 ml water
  • ¾ cup 105 g raw almonds
  • ¼ cup 15 g nutritional yeast
  • ½ cup 65 g raw cashews
  • 1 150 g red bell pepper, stemmed
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoons kosher salt, optional
  • For the Vegetable Mac and Cheese:
  • 1 pound 454 g whole wheat pasta
  • 2 cups 300 g butternut squash, cut into small chunks
  • 2 cups 300 g red bell pepper, diced or cut into strips
  • For the Red Pepper Cashew Cheese Sauce:
  • 1¾ cup 420 ml water
  • ¾ cup 105 g raw almonds
  • ¼ cup 15 g nutritional yeast
  • ½ cup 65 g raw cashews
  • 1 150 g red bell pepper, stemmed
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoons kosher salt, optional
  • For the Vegetable Mac and Cheese:
  • 1 pound 454 g whole wheat pasta
  • 2 cups 300 g butternut squash, cut into small chunks
  • 2 cups 300 g red bell pepper, diced or cut into strips
  • For the Red Pepper Cashew Cheese Sauce:
  • 1¾ cup 420 ml water
  • ¾ cup 105 g raw almonds
  • ¼ cup 15 g nutritional yeast
  • ½ cup 65 g raw cashews
  • 1 150 g red bell pepper, stemmed
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoons kosher salt, optional
  • For the Vegetable Mac and Cheese:
  • 1 pound 454 g whole wheat pasta
  • 2 cups 300 g butternut squash, cut into small chunks
  • 2 cups 300 g red bell pepper, diced or cut into strips

Directions

    1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 glass baking dish.
    2. Place a large pot of water on the stovetop over high heat.
    3. While the water is heating, place all ingredients for the Red Pepper Cashew Cheese Sauce into the Vitamix container in the order listed and secure the lid.
    4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete the programmed cycle.
    5. Once the water is boiling, add the pasta noodles and cook ¾ of the way, until the noodles are almost tender. Drain the water from the pot and add the squash, cut bell pepper, and cheese sauce to the cooked pasta, stirring to combine before pouring mixture into the prepared baking dish.
    6. Place into the preheated oven and bake for 25 to 35 minutes or until vegetables are tender and the dish is golden brown on top.
    1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 glass baking dish.
    2. Place a large pot of water on the stovetop over high heat.
    3. While the water is heating, place all ingredients for the Red Pepper Cashew Cheese Sauce into the Vitamix container in the order listed and secure the lid.
    4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete the programmed cycle.
    5. Once the water is boiling, add the pasta noodles and cook ¾ of the way, until the noodles are almost tender. Drain the water from the pot and add the squash, cut bell pepper, and cheese sauce to the cooked pasta, stirring to combine before pouring mixture into the prepared baking dish.
    6. Place into the preheated oven and bake for 25 to 35 minutes or until vegetables are tender and the dish is golden brown on top.
    1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 glass baking dish.
    2. Place a large pot of water on the stovetop over high heat.
    3. While the water is heating, place all ingredients for the Red Pepper Cashew Cheese Sauce into the Vitamix container in the order listed and secure the lid.
    4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete the programmed cycle.
    5. Once the water is boiling, add the pasta noodles and cook ¾ of the way, until the noodles are almost tender. Drain the water from the pot and add the squash, cut bell pepper, and cheese sauce to the cooked pasta, stirring to combine before pouring mixture into the prepared baking dish.
    6. Place into the preheated oven and bake for 25 to 35 minutes or until vegetables are tender and the dish is golden brown on top.
Refine Your Recipe

Nutrition

1 serving (163 g)
Calories 260
Total Fat 8g
Total Carbohydrate 40g
Dietary Fiber 3g
Sugars 3g
Protein 10g
Sodium 270g
Saturated Fat 1g

Chef's Note

  • The vegetables in this recipe can be switched up if desired--if using harder vegetables, cut them slightly smaller so they roast quickly in the oven. Try this with cauliflower, broccoli, or Brussels sprouts.
  • Nutritional yeast is not only a "secret" vegan ingredient that adds a cheesy nutty bite to a dish, but it's also an excellent source of protein, fiber, minerals, and vitamins, including B vitamins that can be lacking in a traditional vegan diet.
Share the Result

Did You Make It?

Rate the Recipe
Share Your Fav Recipes

Create Your Recipe Book

Sign Up Now

Try Related Recipes

Back to Recipe Search
/content/vitamix/vr/en_us/recipes/macaroni-with-cheese-sauce.html

Macaroni with Cheese Sauce Recipe hello

Explore Vitamix Products

Performance That Delivers

Shop Now
Image of Blenders
Blenders
Image of Food Processor
Food Processing
Image of Accessories
Containers & Accessories
Image of Compactor
Compact Food Recycling