1.Steam or boil the potatoes & carrots until tender (about 8-10 minutes). Drain and set aside.
2.Place macaroni in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Drain and set aside.
3.Drain & rinse cashews and discard water. Now place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside.
4.Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn).
5.Pour in cheese sauce and cook for 4-5 minutes, until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a small amount of broth & stir. Taste for seasoning, and add more if needed.
6.Now add pasta and gently toss to coat. Serve immediately. Enjoy!