📖 Instructions

1. Start by prepping your veggies. Peel and roughly chop the carrots and potato. The smaller the pieces, the quicker they’ll cook!
2. Steam or boil the chopped carrots and potato until they're fork-tender. This usually takes about 15-20 minutes. You should be able to easily pierce them with a fork. If not, give em a little more time.
3. While the veggies are cooking, get your pasta going! Cook the macaroni according to the package directions until al dente. You don't want it mushy.
4. Once the pasta is cooked, drain it well using a colander and set it aside. A little tip – rinsing it under cold water stops the cooking process.
5. Now for the magic sauce! Add the cooked carrots, potato, nutritional yeast, plant-based milk, olive oil, garlic powder, onion powder, salt, and pepper to a high-speed blender.
6. Blend until the sauce is super smooth and creamy. You might need to scrape down the sides of the blender a few times to make sure everything gets incorporated. The smoother, the better!
7. Pour the blended sauce over the cooked macaroni in the large pot. Stir well to make sure every noodle is coated in that cheesy, veggie goodness.
8. If you want to get fancy, transfer the mac and cheese to a baking dish. Sprinkle some breadcrumbs on top and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the top is golden brown.
9. Let it cool slightly before serving. And that's it! You've just made a healthy and delicious vegan mac and cheese with a hidden veggie boost.