Name: Baked Mac and Cheese
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 2 servings
Ingredients: 8 oz pasta (chickpea recommended); 1 cup russet potato (peeled and diced into 1" cubes (about 1 medium)); 0.5 cup carrots (chopped into 1/2" pieces (about 1 medium)); 3 tbsp nutritional yeast; 0.5 cup unsweetened plant milk (almond, cashew, or hemp recommended); 2 tbsp tahini; 1 tsp apple cider vinegar; 0.5 tsp garlic powder; 0.75 tsp salt (plus more to taste); 0.33 cup sunflower seeds; 1 tbsp nutritional yeast; 1 pinch salt

Instructions

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1

Bring a medium pot of water to a boil while you peel and chop your russet potato (1 cup) and carrots (0.5 cup). Place the chopped veggies into the boiling water and cook for [8-10 minutes], or until the carrots (0.5 cup) are easily pierced with a fork.
2

In the meantime, prepare the crumb topping. Combine all of the sunflower seeds (0.33 cup), nutritional yeast (1 tbsp) and salt (1 pinch) in a food processor and pulse until well-combined, then set aside in a small bowl.
3

Drain the russet potato (1 cup) and carrots (0.5 cup), then set aside. Briefly rinse out the pot, then re-fill with [water] and bring to a boil again.
4

Once boiling, add the pasta (8 oz) and cook according to package instructions. As you will be cooking the pasta (8 oz) again in the oven, I would recommend cooking it for the minimum amount of time, so it is al dente.
5

Preheat your oven to 375F, then prepare the Sauce. Combine the russet potato (1 cup) and carrots (0.5 cup) with the rest of the remaining ingredients (nutritional yeast (3 tbsp), unsweetened plant milk (0.5 cup), tahini (2 tbsp), apple cider vinegar (1 tsp), garlic powder (0.5 tsp), and salt (0.75 tsp)) in a food processor or high-speed blender and blend for [1-2 minutes], until the sauce is thick and velvety. Add extra [salt] to taste, if desired.
6

Drain your pasta (8 oz), but do not rinse it. Return it to the pot and pour the [cheese sauce] over it, stirring until well-combined.
7

Spread the [pasta mixture] evenly into an oven-safe 8"x8" pan, then cover with a generous sprinkle of the [crumb mixture].
8

Bake for [8-10 minutes], then broil on HI for [2-5 minutes], until the top is golden brown and crispy. Be sure to watch carefully so it doesn’t burn!
9

Carefully remove from the oven and serve immediately, topping with more [crumb topping] as desired.