Macaroni and cheese

(from zuzu’s recipe box)

VG – Frank likes it! After baking, it is very dry – perhaps make additional sauce that can be added after it is baked.

Source: vegnews

Cook time: 30 minutes
Serves 6 people

Categories: Entree

Ingredients

  • 4 quarts water
  • 1 tablespoon salt
  • 1 16-ounce package macaroni
  • 4 slices bread, torn into large pieces
  • 2 tablespoons + 1/3 cup non-hydrogenated margarine, divided
  • 2 tablespoons shallots, peeled and chopped
  • 1 cup red or yellow potatoes, peeled and chopped
  • 1/4 cup carrots, peeled and chopped
  • 1/3 cup onion, peeled and chopped
  • 1 cup water
  • 1/4 cup raw cashews
  • 2 teaspoons salt
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon paprika

Directions

  1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

  2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.

  3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

  4. In a blender, process the cashews, salt, garlic, remaining 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

  5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 × 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

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