VegNews says it serves 6 but for us, it made 4 servings. Below is my version which lowers the salt and uses smoked paprika instead of regular paprika. I also changed the method of making the bread crumbs because I didn't want a greasy food processor to clean.
Someone else that made this doubled the sauce. I am going to try that next time because the sauce is incredibly delicious.
- 4 quarts water
- 2 tsp salt
- 8 ounces macaroni
- 4 slices of bread, torn into large pieces
- 2 tablespoons + 1/3 cup non-hydrogenated margarine
- 2 tablespoons shallots, peeled and chopped (I subbed extra onions as I didn't have shallots)
- 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
- 1 teaspoon 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 smoked paprika
- 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.
- In a food processor, make breadcrumbs by pulverizing the bread. Melt 2 tablespoons margarine and mix with the bread crumbs. Set aside.
- 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.
- In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add vegetables and cooking water to the blender and process until completely smooth.
- In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with breadcrumbs mix, and dust with smoked paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.