This mac and cheese is approved by a squash-hater! Blending it up turns this orange vegetable creamy and with the help of some cashews and nutritional yeast, a wicked grown-up version of an old fav. This recipe makes about 3 cups of sauce which generously covered a pound of pasta (16 ounces of pasta, then cooked). Feel free to add whatever extra add in-s you like from kale, peas, broccoli, hot sauce, buffalo sauce, green chills, the kitchen sink....the list goes on. This recipe is vegan, gluten free and soy free.