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.