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The Best Macaroni & Cheese Ever
Stop what you’re doing, preheat your oven, and then come back to the VegNews Recipe Club because our favorite mac ‘n’ cheese recipe ever just filled your inbox, and you’re going to want to make it right now. Chock-full of carrots, onions, potatoes, and shallots, this dish was created by our award-winning food columnist Allison Rivers Samson and is our top-rated recipe ever. After one bite of this rich and creamy vegan meal, you’ll understand why.
Serves 6
What You Need:

4 quarts water
1 tablespoon sea salt
8 ounces macaroni
4 slices of bread, torn into large pieces
2 tablespoons + 1/3 cup margarine
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water
1/4 cup raw cashews
2 teaspoons sea salt
1/4 teaspoon garlic, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 teaspoon paprika
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What You Do:

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.

3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

4. In a blender, process cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

5. In a large bowl, toss cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Photo by Hannah Kaminsky
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