Mockaroni - Can be made vegan

This recipe originated when my vegan daughter said she really missed Macaroni and Cheese.  I have two Mockaroni recipes.  This want is my favorite because it is such a good fake out.  It lights up the calories in Macaroni and Cheese by not using cheese and lower calorie milk.  It also adds secretly adds vegetables to a picky eaters diet.  The squash gives the dish the correct color.  It also adds a nutty flavor to the "macaroni and cheese". You can use frozen butternut squash, but nothing tastes better than fresh.   Even non vegans have loved this dish. To make this you will need:
8 oz. uncooked elbow macaroni
1/4 cup margarine or butter (Vegan - Earth Balance)
3 tbsp all purpose flour
1/2 tsp brown mustard
1/8 tsp salt
1/8 tsp black pepper
2 cups 2 % milk (or soy milk)
2 cups cooked butternut squash
1 cup Whole Wheat Bread Crumbs*
Pam

1. Cook elbow macaroni for 9 minutes.  Drain, cover and set aside.
2. Peel the squash, cut in cubes and boil until soft.  Drain and set aside.
3. Preheat oven to 350 degrees.  Spray a 2 quart casserole with Pam
4. In medium saucepan, melt margarine or butter; blend in flour, mustard, salt, and pepper.
5. Cook until mixture is smooth and bubbly; gradually add milk.
6. Cook and stir over until mixture boils; simmer 1 minute, stirring constantly.
7. Add in the squash. Using an immersion blender, combine the mixture until smooth.
8. Add pasta; mix together lightly. Pour into casserole.
9. Top with Panko, spray with Pam.
10. Bake 25 minutes or until top is crusty and casserole is bubbly.


*  If you can't find whole wheat bread crumbs, toast two slices of Whole Wheat bread (preferably Weight Watchers) and give them a whirl in your food processor.