Stovetop Macaroni and Cheese’’

(from Lucianolinda’s recipe box)

Source: VegNews Magazine

Categories: pasta

Ingredients

  • 1 Tbsp. PLUS 2 tsp. sea salt, divided use
  • 8 oz. dried macaroni
  • 2 Tbsp. chopped shallot
  • 1 cup peeled and chopped red or gold potato
  • 1/4 cup chopped carrots
  • 1/3 cup chopped onion
  • 1/4 cup "raw" cashews
  • 1/3 cup non-hydrogenated margarine, plus more if baking
  • 1/4 tsp. minced garlic
  • 1/4 tsp. Dijon mustard
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/4 tsp. black pepper
  • 1/4 tsp. paprika
  • 1/8 tsp. ground red pepper (cayenne)
  • Breadcrumbs, optional

Directions

  1. Bring a large pot of water and 1 Tbsp. of salt to a boil; add macaroni and cook according to package directions
  2. until al dente.

  3. Meanwhile, in a saucepan, combine the shallots, potatoes, carrots, onion and 1 cup water; bring to a boil. Cover, reduce heat and simmer 15 minutes, or until the potatoes and carrots are very soft.
  4. In a blender or food processor, process the cashews, margarine, garlic, mustard, lemon juice and seasonings until very smooth. Add cooked vegetables and cooking water; process until perfectly smooth. Add sauce to pot with macaroni and cook on low until thoroughly heated.
  5. Alternately, transfer mixture to a baking dish, top with additional margarine and breadcrumbs and bake at 350 degrees for 30 minutes or until hot and bubbly.

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