mac + cheese
Everyone I know except my brother loves mac + cheese, but that’s OK, because I love it enough for both of us. This dairy-free version is the new house favorite.
1 large sweet potato, peeled and diced
Extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small onion, sliced
2 cloves garlic, peeled
8 ounces shells (or other pasta)
1 cup light coconut milk
1 tablespoon Dijon mustard
Pinch fresh nutmeg
1/2 cup nutritional yeast, plus extra for serving
Preheat oven to 400°F.
Place sweet potato on a baking sheet and toss with enough olive oil to lightly coat. Season with salt and pepper. Roast for 15 minutes. Remove from oven and add onion slices and garlic and toss to coat. Continue to cook until vegetables are softened, another 10-15 minutes (depending on size). Remove and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water. Drain pasta and set aside.
Once sweet potato mixture has cooled, place in a food processor along with coconut milk, mustard, nutmeg, and nutritional yeast and purée until smooth. Season with salt and pepper. Taste and adjust as desired.
Transfer sauce to pot you used for pasta and place over low heat until warmed through. Add pasta and stir to combine. Add enough pasta water to reach desired consistency. Divide among bowls, top with some additional nutritional yeast, and serve warm.