1 package noodles of your choice (I recommend whole grain for added fiber and nutrients)
Optional add-ins:
¾ C Daiya cheez (optional)
¼ tsp red pepper
¼ tsp chili powder
Instructions
Preheat oven to 350 degrees.
Start cooking pasta as directed on package.
As pasta is boiling, poke your sweet potato with fork a few times all over and cook in microwave for about 5 minutes. Small potatoes take less time and large potatoes take more...
Once potato is cooked, allow to cool for a few minutes. Your pasta is likely done at this point, drain and set aside.
Peel semi-cooled potato and add to a blender. Add vegenaise, nutritional yeast, pepper, salt, soy milk, and ¼ cup of your veggie broth. SAVE the other ¼ of your veggie broth, you may or may not need it. If you are going to add red pepper or chili powder do so now as well.
Blend until smooth. Taste your mixture, add any salt or pepper as you prefer. Your sauce will be richer now than what it tastes like mixed with the noodles, so keep this in mind when seasoning. Also, add other ¼ of veggie broth if your sauce is still thick. I find I prefer a little more veggie broth as the noodles absorb sauce after they sit in it for awhile. I like my mac very saucy!
In a large bowl add your blender sauce, pasta, and ½ C diaya cheez if you chose to use it. Mix well and then pour into a casserole dish. Top with the other ¼ diaya cheez.
Place in oven for 15 minutes or until piping hot. Pull out and let cool for a few minutes. Enjoy!
**For leftovers: if the sauce soaks in to your noodles and you want that creamy goodness again, add ½-1 tbs vegenaise into your serving of mac and heat up as normal. Cheesy goodness all over again!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/the-ultimate-mac-and-cheeze/