Monday, January 31, 2011
Mac and Cheese, Please
The War. Just call me Grandma. I'm ok with it.
from the VegNews Go Veg Guide
4 quarts water
1 tbsp sea salt
8 oz macaroni
4 slices bread, torn into large pieces
2 tbsp vegan margarine
2 tbsp (about 1 medium) 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 tsp sea salt
1/3 cup vegan margarine
1/4 tsp garlic, minced
1/4 tsp dijon mustard
1 tbsp lemon juice, freshly squeezed
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tsp paprika
Start by cooking the macaroni to al dente (or follow instructions on box). Once cooked, drain and rinse with cold water, then set aside.
To make bread crumbs, place torn bread slices and margarine into food processor, and pulse until medium-fine in texture. Set aside.
Preheat oven to 350 degrees. In a medium sauce pan, bring shallots, potatoes, carrots, onion and water to a boil. Cover and simmer for 15 minutes or until vegetables are very soft.
Meanwhile, in a blender, combine cashews, salt, margarine, garlic, mustard, lemon juice, pepper and cayenne. (Mine didn't process very smoothly, but I don't have an awesome blender. Don't worry if it's not smooth, just start to get things combined.) When vegetables are done, add to blender and process until smooth and creamy.
In a large bowl, toss the pasta with the cheese sauce until completely coated. Spread into a 9x13 pan, sprinkle breadcrumbs on top and dust with paprika. Bake for 30 minutes or until cheese is bubbling and bread crumbs are lightly browned. Eat it up, yum!