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.