Healthy Mac & Cheez

I taught this recipe a couple of years ago, back when classes were in person rather than virtual. During those classes, we all cooked together and everyone brought home samples of the recipes. One of my students chose not to tell her teenaged son that there was no actual cheese in this Mac & Cheez. He devoured it and asked what was the cheese we used because it was SO good! This is the ultimate comfort food made healthy and delicious!

Ingredients:

3 cups dry macaroni noodles (I like Barilla GF elbows or chickpea rotini)

1 cup potatoes, peeled and chopped into a small dice (Russet or Yukon gold)

1/3 cup chopped yellow onion

1/3 cup carrot, peeled and chopped into a small dice

1⁄2 cup raw cashews, soaked, rinsed and drained

1/3 cup dairy free milk (I prefer a nut, oat or soymilk rather than coconut here

for mild flavor)

2 Tbsp. nutritional yeast

1 1⁄2 tsp. kosher salt

1 tsp. garlic powder (or substitute 1 head of roasted garlic for milder flavor)

1⁄2 tsp. dried mustard

1/8 tsp. paprika

1/8 tsp. cayenne (or more if you prefer spicy)

1/8 tsp. nutmeg

1⁄4 cup Breadcrumbs (GF and DF as needed)

1⁄4 cup Vegan parmesan (store bought or see easy recipe on website)

Directions:

1. Preheat oven to 400 degrees.

2. Cook pasta according to package directions, making sure to cook only to al dente.

   Once cooked, rinse in cold water to prevent over cooking.

3. Boil potatoes, onion and carrots in a small saucepan with 2‐3 cups water for about 10

   minutes or until soft enough to easily blend.

4. Drain potatoes, onions and carrots, reserving 3⁄4 cup of the cooking water. This contains

   potato starch as well as lots of flavor and nutrients. We will use this in our sauce.

5. Place vegetables, 3⁄4 cup reserved cooking water, soaked cashews, dairy free milk,

   nutritional yeast, salt, garlic, dried mustard, paprika, cayenne and nutmeg into blender

   and puree until smooth.

6. In a small bowl combine 1⁄4 cup breadcrumbs with 1⁄4 cup vegan parmesan.

7. Place pasta and sauce into a 2 quart baking dish, mixing well to combine. Sprinkle

   bread crumb mixture evenly over top.

8. Bake for 15 – 20 minutes or until crumbs turn golden brown. Serve warm.