mac and cheese(less)

I'm not sure of the right name for this, but mac and cheese isn't it.  so, i name it mac and cheeseless.  because, there isn't any cheese in it.  this takes the place of mac and cheese in your meal - so, if you are lactose intolerant or vegan or just want to try something healthy (i.e. sneak in veggies), you should try this.  it is really simple and DELICIOUS! 

the original recipe is from http://www.vegnews.com/web/articles/page.do?pageId=40&catId=10 but as usual, i modified it to fit my needs.

Start by heating water to boil 8 oz macaroni noodles according to the package.  please note, 8 oz noodles is a half-pack of noodles.  if you want to make a large pot of mac and cheeseless, then you need to double the rest of the recipe.  a box of noodles is typically 16 oz.  i do salt my water - like with a TBS  or three of salt.  i do not put olive oil on the noodles when i strain them.  i started on the rest of the recipe while the water/noodles were heating/cooking.


coarsly chop 1 medium shallot, about 1 Tbs worth.  put it in a medium pot.  wash, peel, and cube 2 smallish potatoes, i had one red and one white.  this needs to end up being 1 cup worth of potatoes. wash, peel, and chop 1 carrot  so that you have 1/4 cup carrot (this gives the sauce its orange color). peel and coarsly chop about 1/4 onion  so that you have 1/3 cup onion.  and, add 1 cup of water to that pot too.  put it on a burner over medium heat, cover, and cook for about 20 minutes until all the veggies are tender.

in the mean time, get out the BLENDER (not the food processor).  put in it 1/4 cup RAW (not planters roasted) cashews, 2 tsp sea salt, 1/4 minced garlic, 1/4 tsp dijon mustard, 1 Tbs lemon juice ( i used fresh), 1/4 tsp black pepper, 1/8 tsp cayenne (no, it isn't too hot), and you can go ahead and turn the blender on to start the chopping (with the lid) or you can wait for the veggies.  either way, it will all get pureed.

don't forget about the pasta!  you don't want it to be overcooked!  when my pasta was done and strained, i put it right back in the pot (not on the burner though).

When the veggies are done, just add them to the blender, put the lid on, and turn it on.  i started on low and then turned it to high.  you want this to be silky smooth.   when it is smooth - taste it, it is AMAZING!  you'll be pleasantly surprised!  just pour this sauce over the mac and stir.  there you have it!  mac and cheeseless!

and let me assure you, kendal and holly were fooled.  they both ate it right up like it was the real thing.  we'll probably never eat the "real" stuff again except for convenience.  this does take like 20 minutes longer to make.  haha!

(the original recipe is for a breadcrumb topping, which i don't like.  if you like that style, go to the website and look!)