Super cheap, super easy, super starchy, super satisfying.
I don’t like the Mac and cheese recipes that call for a bunch of cashews. This is cheaper and has way fewer calories without them. (also many similar recipes call for an entirely unnecessary half cup of oil)
Annatto is a mild spice that is actually used to color Cheddar and American cheeses so that’s why the color is spot on. I don’t like using turmeric powder as I find it overpowers the flavor, but you can if you like.
So many recipes online call for lemon juice and way more carrots. This makes it taste sweet and sour, and not at all cheesy. Stick to just one carrot and use vinegar for the acid and it is much better.
If you want to make it even easier then you really don’t need to actually bake it. I just enjoy it when it sets. If you want it liquidy, then let your vitamix heat it until warm. Then just mix and eat.
1 lb pasta
2 lb potatos (whichever you have)
1 large carrot (~75g)
1/2 c nutritional yeast
1/4 c dried diced onion
1-2 tbsp Apple cider vinegar
1 tsp+ garlic powder
1 tsp annatto powder
1/4 tsp cayanne powder
Salt if you use it.
Breadcrumbs (optional) mine are seasoned with chile powder.
(Optional) Put casserole dish in the oven and preheat to 400 F.
Boil pasta and set aside.
Boil the potatoes and carrot for like 20 min ish.
Put everything in the blender and pureé. Don’t even drain the vegetables if you don’t want to as you’ll need to add a significant amount of water to made this liquidy but quite thick. (It thickens a bit later in the oven. A “paste” as this point would be too thick.)
Mix with pasta and (optional) put into hot casserole dish. Top with seasoned breadcrumbs and bake at 400 for like 15-20 min.
Leftovers will be set firm after being in the fridge. Add hot sauce and go nuts.
by kalechipsaregood