But wait, it gets better! Using a whole wheat pasta brings much more health benefits than the refined white stuff. You obtain much more natural fibers and micro-nutrients, which in part, fills you up faster and prevents you from "over-eating". On top of that, the fiber contributes to a healthy digestive system.
You can either make individual ramekins of the mac n' cheese for a more personalized meal, or serve in a baking dish. Either way, everyone will be smiling while enjoying a transformed comfort food.
Vegan Sweet Potato Mac 'N "Cheese"
Ingredients:
2 c elbow macaroni1 cooked sweet potato
1/2 c unsweetened almond milk (or your choice of non dairy milk)
1- 2 tbsp miso paste (depending on your taste)
1/2 tbsp dijon mustard
3 tsp liquid smoke
2 tsp white truffle oil
3 tbsp nutritional yeast
1/2 lemon juiced
1 garlic clove
1 tsp cayenne pepper
s+p
for the bread crumb topping:
1/2 c panko bread crumbs
3 tsp evoo
1 tbsp nutritional yeast
1/2 tsp dried oregano
1/2 tsp dried basil
s+p
Directions:
Preheat oven 350.
Cook elbow macaroni according to directions, drain in colander and set aside (toss with a touch of evoo to prevent sticking).
Place your cooked sweet potato (you may either bake it or boil), in a food processor with almond milk, miso paste, dijon mustard, liquid smoke, truffle oil, lemon juice, garlic and seasoning. Puree until smooth. Add in more almond milk to achieve your desired consistency of the sauce. Adjust seasoning to taste.
Mix together cooked noodles and your sauce and pour into either individual ramekins or baking dish.
Mix together all the ingredients for the bread crumb topping and spoon over the mac 'n "cheese" mixture evenly. Bake for about 20 minutes.
Love, love, love!
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