Unfortunately this is not vegan or dairy free but it’s definitely lighter than your usual boxed mac n cheese and could easily be made with vegan ingredients. I didn’t measure anything, just played it by ear, but here's the general overview:
Ingredients:
1-1.5 serving Banza Elbows (any pasta or pasta alternative)
~1/2 butternut squash, roasted at 400 degrees with olive oil and salt until soft
Cheddar & mozz cheese (this is what I happened to have on hand but a nice gruyere blend with some thyme would be excellent!)
~2 tbsp nutritional yeast
~1 tbsp flour (any kind that will help thicken)
~2 tbsp butter or oil
A splash of milk
Paprika
Garlic powder
Truffle salt
S&p
Directions:
Cook pasta as directed on the box. Meanwhile, create a roux with the butter/oil and flour. Whisk until it starts to lightly brown and thicken (DO NOT burn your roux), then add your milk. Bring to a light boil, then set heat to low, and mix in your cheeses and nutritional yeast. Sauce consistency should be luscious, thick, and smooth. Kill the heat, add salt, pepper, garlic powder, paprika for color, and then mix in your cooked pasta. Top with as much butternut squash as desired. Salt-Bae-sprinkle truffle salt flakes on top and enjoy ✨