Baking mac-n-cheese has always been my favorite way to eat the stuff and the addition of mashed potatos adds a new layer of texture to the dish and only enhances its creaminess.
Keyword baked macaroni, dairy free macaroni and cheese, vegan mac and cheese, vegan macaroni and cheese
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
Author Lauren Bossi
8-10ouncesof pasta of choice (I used chickpea shells)
1 1/2cupsof mashed potatoes
1cupof raw cashews
1cupof unsweetened almond milk (plus more for mashed potatoes)
1/3cupof nutritional yeast
2-3cloves minced garlic
3teaspoonsof lemon juice
1/4teaspoonof smoked paprika
1/4cupof cup bread crumbs
Boil potatoes and cook pasta (according to the box) on stove. I used 1 large russet potato and boiled it for approx. 25 min. (it helps to cut it into smaller pieces before boiling). Once pasta is cooked remove it, strain it and set aside. When the potato is soft (a fork goes in easily), add a bit of almond milk and salt and mash.
While the potatoes are cooking, create your 'cheese' sauce. Combine raw cashews and almond milk in a food processor until a smooth, thick liquid is formed. Following this, add in all other ingredients with the exception of the bread crumbs (on the list above, from the nutritional yeast down to the pepper)
Preheat the oven to 350 degrees F. Once your cheese sauce is made and your potatoes and pasta are cooked, combine pasta, potatoes and half your cheese in a large mixing bowl. Then, lay out the pasta-potato mix in a cast iron skillet or an 8 by 8 pan.
Pour remaining cheese over your pasta mix, sprinkle with bread crumbs, and place in the oven for about 15 minutes (I used a skillet, may be shorter or longer depending on which pan you use). Once slightly crispy, remove from oven , cool slightly and serve. Enjoy!