Roasted Carrot Mac and 'Cheese'

Years ago I developed a recipe for one pot mac and cheese. Tonight I decided to try a vegan version, and it turned out pretty darned good. I have a LOT of carrots to use up, so I used a few of them in the sauce. They are not required to make the dish, but they did make it orange so it looks more like traditional mac and cheese. My original plan was to add kale to this, but when I went to get it out of the fridge I found some green beans that weren't going to last much longer, so I decided to roast them with some cauliflower and add that instead. I am pleased with how this turned out. The only issue was that using such a small amount of cashews they didn't get super smooth in the food processor. This is easily remedied by using pre-made or store-bought cashew butter, or just making more, using only a little for this dish, and saving the rest for another use.

Roasted Carrot Macaroni and 'Cheese'

2 Carrots, about 8 oz., cut into 1/2 inch lengths

small drizzle of olive oil

1/4 cup raw unsalted cashews

Pinch salt

Sprinkle (pinch) of garlic granules

1 Tbsp nutritional yeast

1 cup elbow macaroni

2 cups veggie broth 

1/2 cup or so sliced green beans

1 cup or so cauliflower florets

small drizzle olive oil

Toss the carrots with a small amount of olive oil and sprinkle with salt. Roast at 35 until soft, 12-15 minutes. Cool slightly and puree in a food processor (or you could probably just add them in with the cashews rather than doing them separate, but I didn't try it that way)

If you plan ahead, you can roast the green beans and cauliflower with the carrots, but they will take only about 8-10 minutes. If you don't plan ahead like me, you can roast them while the pasta cooks.

Process the cashews in a food processor until smooth like peanut butter. It may be easier to achieve the desired texture if you add a Tbsp or so of broth. Add the pinch of salt, garlic granules, nutritional yeast, and carrots, and pulse until combined. Set aside

Put the pasta and broth in a medium sauce pan and bring to a boil. Reduce heat and simmer until the pasta is cooked, about 10 minutes. There will still be liquid in the pot. Stir in the cashew mixture and simmer until thickened and heated through, just a few minutes. Stir in the cauliflower and green beans and serve.  Makes 2-3 servings.