4 quarts water
1 tablespoon sea salt
8 ounces macaroni
4 slices of bread, torn into large pieces
2 tablespoons + 1/3 cup non-hydrogenated margarine
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 sea 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
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 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, 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″ x 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.
A modifier says: “Sometimes we skip the casserole and breadcrumbs altogether and just make cheese sauce to pour over pasta and/or veggies or to make grilled cheese sandwiches. Feel free to make it gluten-free by using brown rice pasta (my fave is Andean Dream’s quinoa + brown rice pasta) and gf breadcrumbs. At my house I add some very well cooked garbanzo beans in place of some of the potatoes for added protein.”
From Allison Rivers Samson: http://blog.allisonsgourmet.com/2010/09/13/monday-yumday-mac-n-cheese/