{MAC AND CHEEZ}

(Adapted from Vegan Yum Yum.)

This is the "cheesiest" macaroni we've tried. Even my non-vegan husband likes it and agrees that the sauce tastes like Cheez Whiz. The biggest change I made from the original recipe was to omit the margarine to make it lower fat.

8 to 10 oz. whole wheat rotini (or pasta of your choice)
2 c. steamed broccoli florets
2 pieces of bread, toasted and ground to bread crumbs

black pepper to taste
paprika for sprinkling

{CHEEZ SAUCE}

1 c. potatoes, peeled and finely chopped (1 medium potato)
1/4 c. carrots, peeled and finely chopped (1 small carrot)*
1 c. water

1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1 T. lemon juice
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt

• Preheat oven to 350.

• Heat a large pot of water to boiling.  Add pasta and cook until al dente.  Set aside.

• Steam broccoli and set aside.

• Place the chopped potatoes and carrots in small sauce pan with a lid.  Add the 1 cup of water.  Boil, covered, until tender, 10-15 minutes.

• While the potatoes and carrots are cooking, place remaining ingredients in a blender.

• When the potatoes and carrots are done cooking, add them and their water to the blender.  Blend until very smooth.

• If needed, add soy/rice milk or water 1 T. at a time to thin.  Taste for seasoning.

• Toss the cooked pasta and broccoli with the sauce.  Place in a casserole dish and top with breadcrumbs, black pepper, and paprika.

• Bake for 25 minutes at 350.  Enjoy!

Note:  One carrot is usually more than 1/4 cup.  I put all of it in anyway.

I have also used this sauce with just noodles.  It's fabulous!  I also like it on homemade pizza, and as a veggie dip.