Mac and Cheese Please!

Everyone loves macaroni and cheese, it is true "comfort food". Amy was the pickiest eater growing up, she lived on macaroni and cheese. This dish is quick and satisfying! Serve it alone or as a side dish. If you want to make it more hearty add cooked vegetables like broccoli and meatless ground crumbled.

Serves 4

5 c water, divided

3/4 c nutritional yeast

1/4 c pine nuts OR cashews

2 t onion powder

1 t garlic powder

1 T parsley

1 t fresh cracked black pepper

1 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1 c uncooked pasta (or 2 c if you like it drier)

3 T olive oil

1/4 c unbleached flour

3/4 c breadcrumbs (Whole Foods Market 365 brand whole wheat breadcrumbs 0 mg sodium)

Bring 4 cups of water to a boil and cook pasta (cook until al dente, it will continue to cook in the oven). While pasta is boiling, in a food processor or blender, combine nutritional yeast, pine nuts, onion powder, garlic powder, parsley and black pepper until smooth. Add remaining 1 c water and soy sauce and blend.

In a large pan over medium heat, heat oil. Add flour and stir constantly to remove lumps. Pour in the blended mixture and stir until desired consistency. Remove from heat.

Strain cooked pasta and pour into the pan of cheesy sauce. Transfer into a oven-safe baking dish. Top with breadcrumbs.

*If you like a lot of sauce, go by the recipe. If you like it drier, then add 1 c more dry pasta.

Bake for 20-25 minutes or until bubbly in a 400 degree oven.