Mac and Cheese

Mac and Cheese (from Brand New Vegan)

This creamy mac and cheese is made with 2 secret ingredients to make it creamy and tasty, and keep it healthier than the typical mac and cheese. Feel free to add the sauce to other dishes as well.

  • 16 oz Yukon Gold Potatoes (about 3 medium)
  • 8 oz Carrots (about 2 or 3 small)
  • 1/2 cup Water
  • 1/4 cup Nutritional yeast (plus an extra 2 Tbs)
  • 2 Tbs Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Brown or Yellow Mustard
  • 1/8 tsp Turmeric
  • 2 cups Elbow Macaroni
  • 1 bag Frozen Broccoli (a 12oz bag)
  1. Wash and scrub both potatoes and carrots, peel if desired. Chop into uniform pieces and boil for 10 minutes. Remove from heat and let rest for 5 minutes.
  2. With slotted spoon, transfer veggies to blender.
  3. Add 1/2 cup of the hot potato water (more if needed to blend smoothly). Pulse to mix.
  4. Add in remaining ingredients and blend until smooth.
  5. Boil pasta until al dente. Add in frozen vegetables to last 5 min of boiling.
  6. Drain pasta, return to pan, and stir in however much cheese sauce you like until creamy and evenly coated.
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