Mac and cheese is among the leading carb cravings that people tell me they have. It’s not just the carbs they crave; it’s also all the fatty dairy. So many vegan dishes get their creamy, cheesy quality from cashews, but I wanted to avoid those here. Nuts are a pro- tein, and combining them with pasta, even when it is gluten free, results in a dense protein-starch combination that should be avoided for easier digestion. In this recipe, the fatty richness is derived from a blend of butternut squash and coconut milk. This recipe is a variation of the one that caterer Hope Bailey and I created together as an appetizer and served in elegant little espresso cups at an event we hosted. I hope you, too, enjoy this properly combined, much healthier version of mac and cheese!