I don't know how I've made it this far (as a vegan) without trying our lord and savior, Tabitha Brown's iconic vegan mac 'n' cheese recipe. Tab did not hold back on the vegan dairy, you will find vegan butter, cheese, yogurt, and MORE in this classic staple. Let's see if it's as fabulous as its creator! (recipe measurements at the bottom)

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The measurements I used:
16 oz pasta
1 1/2 lb butternut squash
1 large russet potato
2 tsp herbs & spices
1 stick vegan butter
1 1/2 2 tsp salt
1/2 cup vegan yogurt (unsweetened)
1/4 cup nutritional yeast
1 tsp garlic powder
1/4 cup vegetable broth
3/4 cup vegan cheddar
3/4 cup vegan mozz