"This is the best mac 'n' cheese on the planet. End of story. Created by Allison Rivers Samson and published on VegNews.com"
bread, torn into large pieces
shallots, peeled and chopped
potato, peeled and chopped
carrot, peeled and chopped
onion, peeled and chopped
lemon juice, freshly squeezed
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.
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.
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.
In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 13 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.
Bake at 350 for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
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Vegnews Vegan Macaroni and Cheese (cont.)