Classic Baked Potato Mac and Cheese Casserole

Baked Potato Mac-n-Cheese

• ▢ 8-10 ounces of pasta of choice (I used chickpea shells)
• ▢ 1 1/2 cups of mashed potatoes
• ▢ 1 cup of raw cashews
• ▢ 1 cup of unsweetened almond milk (plus more for mashed potatoes)
• ▢ 1/3 cup of nutritional yeast
• ▢ 2 Tablespoons of tahini
• ▢ 2-3 cloves minced garlic
• ▢ 3 teaspoons of lemon juice
• ▢ 1 teaspoon of turmeric
• ▢ 1/4 teaspoon of cayenne
• ▢ 1/4 teaspoon of smoked paprika
• ▢ 1/2 teaspoon of salt
• ▢ 1/8 teaspoon of pepper
• ▢ 1/4 cup of cup bread crumbs

• Boil the potato and cook the pasta according to package directions. I used one large russet, cut into pieces and boiled about 25 minutes until tender. When the potato is soft, mash it with a splash of almond milk and a pinch of salt until smooth.
• While the potato cooks, make the cashew “cheese.” Blend raw cashews and almond milk in a food processor or high-speed blender until smooth and thick. Add the nutritional yeast, tahini, minced garlic, lemon juice, turmeric, cayenne, smoked paprika, salt, and pepper, and blend until fully combined. Reserve the breadcrumbs for topping.
• Preheat the oven to 350°F. In a large bowl, combine the cooked pasta, mashed potato, and half of the cashew sauce. Transfer the mixture to a cast-iron skillet or an 8×8-inch baking dish.
• Pour the remaining cashew sauce over the top, sprinkle evenly with breadcrumbs, and bake for about 15 minutes, until the top is slightly crispy. Baking time may vary by pan; keep an eye on it. Remove, let cool briefly, and serve. Enjoy!

Nutrition