GBTR: Mac n' Cheese

 Growing Beyond the Recipe: Mac n’ Cheese

by: Chef Jesse


  • 2 ⅔  Cup dried macaroni

  • 1 Cup peeled/diced yellow potatoes or russets

  • ¼  Cup peeled/diced carrots

  • ⅓  Cup chopped onion

  • ¾  Cup water, preferably the liquid from a pot of boiled veggies

  • ½  Cup raw cashews

  • ¼  Cup coconut milk

  • 2 Tablespoons nutritional yeast flakes

  • 1 Tablespoon lemon juice

  • 1 teaspoon salt (or more to taste)

  • ¼  teaspoon garlic powder

  • 1 pinch chili powder (optional)


  • Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water). Drain, and set aside.

  • Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onions in boiling water, and cook for about 10 minutes or until vegetables are tender and soft enough to blend.

    • Cooking time will vary slightly, based on how small you have chopped your     veggies.

  • When veggies are soft enough to blend, use a slotted spoon to remove them from the cooking water, and place them in your blender. Add ¾  cup of cooking water to your blender, along with your remaining ingredients (including cashews).

  • Blend until smooth.

  • Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.

  • Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs turn golden brown.