I think most of us can agree that mac n cheese is a classic comfort food that is great for the soul. We wanted to give you a plant-based version that is just as decadent and cheesy!
Makes: 2-4 servings (depending on how hungry you are!!)
2 cups pasta, dry
1 medium potato, peeled and chopped
2 medium carrots, peeled and chopped
1 onion, chopped
1 cup of unflavored oat milk
1/4 cup nutritional yeast
1 tbsp dijon mustard
1 tbsp garlic powder
1 tsp paprika
1 tsp lemon juice
1 tsp salt
Add the potatoes, carrots and onions to a pot and cover with cold salted water. Bring to a boil and let it simmer for 15 minutes or until the vegetables are soft.
Meanwhile, cook the pasta according to package instructions. Once the pasta is done cooking, reserve 1/2 cup pasta water and then drain. Place the pasta back into the pot and set aside.
Once the vegetables are tender, drain and add everything to a blender. Add the pasta water, plant-based milk, nutritional yeast, dijon mustard, garlic powder, paprika, lemon juice and salt then blend on high speed until completely smooth.
Add the sauce to the pasta in the pot, and mix until every noodle is coated in sauce.