Ingredients

The following ingredients have 6 Servings
  • 1 Box (8 to 10 oz) Gluten-Free Elbow Macaroni Pasta
  • 1/2 Cup Gluten-Free Breadcrumbs
  • 2 Cups Cubed Boiled Yukon Gold Potatoes (peeled or unpeeled)
  • 1 Cup Carrot Puree*
  • 1/2 Cup Nutritional Yeast
  • 1 Tsp Dijon Mustard
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Paprika

Instruction

  • Preheat the oven to 375°F.
  • Cube and boil your potatoes in a large pot until soft. Drain and rinse before adding them to a blender or food processor.
  • In the same pot, boil water and cook your pasta according to package directions, al dente. Drain and rinse under cold water to stop the cooking process before adding the noodles back to the pot.
  • While the pasta is cooking, add all the cheese sauce ingredients to the food processor with the potatoes. Blend until smooth and creamy.
  • Mix the blended cheese sauce into the cooked pasta in the pot until the noodles are fully coated.
  • Add the macaroni and cheese to an 8x8 casserole dish. Smooth out the top wth a spoon before adding the gluten-free breadcrumbs evenly over top the mac and cheese.
  • Bake the mac & cheese for 15 minutes, until the breadcrumbs are golden brown.