Macaroni and Cheese is a favorite comfort food of mine. There is just something about it, that I cannot even put into words – mmmm. This recipe is veggie packed, nutritious and delicious. Waiting for it to come out of the oven is a task in itself.
This recipe does require a blender to blitz the sauce. Be careful when blending, because the ingredients will be hot off the stove when you blend the sauce. Make sure you leave an opening to let out the steam. I would not want you to get burnt.
Serve with your favorite green vegetable and a side salad. Now your set for a fabulous meal.
Bread Crumb Mixture:
- 1/4 c GF Bread Crumbs
- 2 tsp All-purpose Seasoning
- 2 tbsp nutritional yeast
Combine all the crumb mixture ingredients and stir. Set aside.
Preheat oven to 350 degrees.
Sauce – First Part:
- 1 large onion, chopped
- 3 large carrots, chopped
- 2 1/2 c yellow potatoes, chopped
- 4 garlic cloves
- 1/2 c raw cashews
- 2 1/2 – 3 c water
Combine ingredients into a large dutch oven. Bring mixture to a boil. Reduce heat to a simmer.
Pasta:
- 12-16 oz brown rice pasta
- 1 tbsp All-Purpose Seasoning
- 2 tbsp nutritional yeast
While veggies are cooking, prepare macaroni according to package directions.
Drain pasta. Transfer to a 9×13 baking dish. Stir in all-purpose seasoning and nutritional yeast.
Sauce – Blending – Part 2:
- Ingredients from dutch oven, including liquid
- 2 tbsp dijon mustard
- 1 tbsp miso paste
- 1 tbsp lemon juice
- 1/2 c nutritional yeast
- 2 tsp Savory Spice Blend
Blend until creamy. Taste for seasoning.
Mix sauce in with the pasta. Make sure you use plenty of sauce. The macaroni will absorb some of the sauce as it bakes.
Top pasta mixture with bread crumbs.
Bake for 30 minutes, until sauce is bubbling.
Serve. Eat. Enjoy.
