This Mac is flavoured with pepperoni-pizza-type seasonings: fennel, thyme and oregano.
Roasted Red Pepper Mac and Cheese
Preheat a 2 litre sauce pot over medium heat.
Sauté onions in oil with a pinch of salt for 5 to 7 minutes, until onions are translucent.
Add garlic and sauté for 30 seconds or so, then transfer to a blender or food processor.
Boil a large pot of salted water for cooking the pasta.
Once boiling, cook pasta according to package directions.
Drain the cashews and add them to the blender along with the vegetable broth, corn starch, nutritional yeast, red peppers, tomato paste, pizza seasoning, salt, mustard and turmeric.
Scrape down the sides every 30 seconds or so and test for smoothness.
Transfer the sauce in the blender back to the sauce pot where you cooked the onions.
Turn the heat up to medium and let cook, stirring very often, until thickened.
This should take between 10 and 15 minutes.
It should taste slightly salty because you’re going to be pouring it on the pasta.
The pasta should be done while the sauce is thickening, so drain and place pasta back in the pot you cooked it in.
When sauce is thickened, add it to the pasta in the pot, and use a large slotted spoon to mix well, taking care not to break the pasta.
If you don’t have any pizza seasoning lying around, simply use these spices:
1/4 teaspoon Fennel seed or ground Fennel
1/4 teaspoon Oregano
1/2 teaspoon Thyme
1/2 teaspoon granulated Garlic
You can make this a baked mac, if you prefer:
Transfer all to a 20 × 20 cm casserole dish and bake at 180°C / 350°F for 20 minutes.
By "Make It Vegan" Mac and Cheese: Isa Chandra Moskowitz