Mac and Cheese Bake, #2

Aaron had his first day of work/school today and since I don't go back until next week, I decided to make dinner for us (which I haven't done in a while...I've been lazy). I was in the mood for mac and cheese and despite having a bunch of other recipes already on the blog, I decided to create a new one. This one is amazing. I think it tastes the most like cheese and has the best texture of any other ones I've made. Plus it was actually pretty easy to do, with very little measuring of a million random ingredients. I didn't add extra veggies to this one, though the sauce is vegetable-based, but if you want to, cut the pasta serving down to 4 and add in 1-2 cups of whatever veggies you want.

Mac and Cheese Bake, #2 (serves 6)

6 servings macaroni noodles, cooked according to package directions
1 cup cauliflower florets (I used orange cauliflower for the color)
1 large carrot, peeled and coarsely chopped
1 cup veggie broth
1/2 yellow sweet onion, coarsely chopped
2 cloves garlic, smashed
1 Tbls. olive oil
1 medium yellow potato
3 Tbls. vegan butter, divided
2 Tbls. coconut milk
1/4 cup flour
1/2 cup cashews, soaked in water for a few hours
1/4 cup nutritional yeast
1/4 cup umeboshi paste*
1/4 cup breadcrumbs
Large dashes each of basil, oregano, parsley, salt, and pepper

*Umeboshi paste is a Japanese condiment made from salted, pickled plums. It is quite assertive but works amazing in this recipe to replicate the tanginess and saltiness of cheddar cheese. I started with 1 tsp. of it and added it gradually, checking the taste, and was surprised by how much I actually needed to get the taste right. I get it at Whole Foods in the aisle with other ethnic foods, or you could try a market that specializes in Asian or Japanese foods. If you can't find it, the saltiness and tanginess is what you'll need to replace, so try vinegar, citric acid, salt, and/or miso paste. Or if you're planning a few days in advance, order it from Amazon as it doesn't need to be refrigerated until opened.

Heat the oil in large pan. Saute the onion and garlic over low heat until translucent and just starting to brown. This will take about 15 minutes, so start this first and prepare the rest of the dish while they're cooking.

Preheat the oven to 350 F. Start boiling the water for the pasta and cook according to package directions. When finished, drain and set aside.

Microwave the potato for 3 minutes and cut into large chunks.

While the potato is in the microwave, chop the cauliflower and peel and chop the carrot into large chunks. Add to a bowl with the veggie broth and microwave for 3 minutes. Set aside.

While the cauliflower and carrots are microwaving, heat 2 Tbls. of the butter and coconut oil in a small pot until boiling. Lower the heat and stir in the flour so it makes a paste, stirring until it just starts to color.

Okay, blending time now. Drain and rinse the cashews. Add to the blender with the onions, garlic, cauliflower, carrots, vegetable broth that you cooked them in, potato, flour paste, nutritional yeast, and umeboshi paste.

Combine in a large bowl with the macaroni.

You could just eat this now...

Combine the breadcrumbs and seasonings. With the remaining tablespoon of butter, grease the sides of a large baking dish. Spread in the pasta and sprinkle with the breadcrumb mixture. Dab small blobs of the remaining butter on top.

Bake for 1 hour. Then broil for 1-2 minutes to brown the top, watching it so it doesn't burn.

Slice and serve.