Easy Mac & Cheese


  • 1 pound whole grain macaroni

  • 2 shallots, peeled (optional)

  • 1 medium yukon gold or red potato, cut in quarters

  • 1 medium carrots, peeled and cut in quarters

  • 1 small sweet onion, peeled and cut in quarters

  • 1/2 red bell pepper, cut in chunks

  • 1 clove garlic

  • 2 cups water

  • 1/2 cup cashews or slivered almonds

  • 1 tsp. salt, or to taste

  • 2 tsp. spicy brown mustard

  • 2 Tblsp. fresh lemon juice

  • 1/4 tsp. cayenne pepper (optional)


  1. Cook macaroni according to package directions and rinse with cool water. Set aside to drain.

  2. In a medium pot, put water and all the vegetables. Bring to a boil.

  3. Reduce heat to simmer and cook until potato is tender, about 10-15 minutes.

  4. Add vegetables and cooking water to blender. Add all other ingredients.

  5. Blend for at least 2 minutes, until mixture is silky smooth.

  6. Put pasta back in pot and pour sauce on top. Stir gently on very low heat till heated through.

Printable version

You may also like