Healthy Mac and Cheese

Healthy Mac and Cheese

Every comfort food doesn’t have to be loaded with fat or unhealthful ingredients! This macaroni and cheese is here to prove it! There are seriously so many ways in which to make a plant based cheese sauce, but this one is one of my favs because it uses carrots to get the vivid color! Potatoes are used to get the creaminess, and nutritional yeast makes things taste so yummy and cheesy. Take note, you can add any spices that you want to kick it up a notch. I love topping ours with smoked black pepper. It’s delicious! This makes a big batch, so get ready to enjoy for multiple meals :-)

Here's how to make it:

• 1 box favorite macaroni noodles (can be regular or gluten free)

• 3 large potatoes: peeled, cooked & chopped

• 1-2 large carrots, chopped and cooked

• 1 med-large sweet onion, chopped

• 2 medium cloves garlic, minced

• ½ cup cashews, soaked for at least 30 minutes

  1-1 1/2 cups water

• 1/2 cup soy milk or any non dairy milk

• 1/2 cup nutritional yeast

• 2 tbsp lemon juice

• 1 tsp sea salt + 1 tsp miso paste if desired

• 1/2 tsp paprika

• dash of chipotle powder if desired

Cook the pasta until al dente (use a large pot)! While that’s happening, cook the onion, garlic and carrot in water or broth on medium heat in a medium skillet. Once soft, add those ingredients to a high speed blender and also add the cooked potatoes with the remaining ingredients for the cheese sauce. Blend until smooth! Add the sauce over the cooked pasta and stir until it’s all delicious and creamy. Eat warm (or room temperature is also delicious)! This will store in the fridge just fine for at least 4 days and also freezes well!! For an even lower fat version, you can sub white beans for cashews!

Enjoy, friend!