Baked Mac

This is by far the meal my kids demand at least once a week!  It seems complicated, but it isn't!  I love the easiness of it! I have made this gluten free before and those options are listed below. Enjoy! 

Baked Mac

Adapted from Oh She Glows

1 medium potato, peeled and chopped

1 large carrot, peeled and chopped

1 onion, peeled and chopped

1 cup almonds

1/2 cup raw cashews

1 cup unsweetened almond milk

4 garlic cloves

6 Tablespoons lemon juice

1 teaspoon salt

2 Tablespoons nutritional yeast powder

1 tsp mustard

1 13.25 oz whole wheat elbows or rotini (rice noodles for gluten free)

2 slices bread (crushed almonds for gluten free)

1 Tablespoon coconut oil

1 Tablespoon parsley, dried or fresh

Preheat oven to 350.  Grab a casserole dish and spray with nonstick spray, set aside.  In a medium size pot, add the potatoes, carrots, onion and garlic.  Fill with a small amount of water, on medium heat, bring to a boil, cover, to to low and cook until vegetables are soft (about 15 minutes).

Process, 1 slice of bread into crumbs.  Add coconut oil and process well.

Bring a large pot of water to boil.  Add your whole wheat pasta and cook according to time on package.

In a high speed blender, add almonds, cashews, lemon, salt, yeast, mustard. Once veggies are cooked, drain them and add to cheese sauce mixture. Blend until very smooth.

Drain your pasta, return it to the large pot, add your cheese sauce and mix well.  Pour into your casserole dish and sprinkle with bread crumbs.  Bake for 30 minutes uncovered.  Allow to cool for 10 minutes.