Mac and Cheese

September 15, 2021

Some things just go together, like macaroni and cheese or new syllabuses and comfort foods. 

This plant-based recipe is an easy one to whip up after class or before a study sesh and it’s the perfect fuel for a busy brain.

Yield – a larger meal portion

WHAT YOU’LL NEED

  • ½ pound of cooked pasta (we recommend shellbows or radiators)
  • ¼ cup reserved pasta water
  • 1 cup of soft baked sweet potato
  • 1 4 oz container of pure coconut cocojune
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp + salt
  • 2 TBS nutritional yeast 
  • ⅛  tsp cayenne or more if you’re brave

HOW TO MAKE

  1. Remove the soft baked sweet potato from its skin once it’s cool and measure out 1 cup. 
  2. Combine the sweet potato, cocojune yogurt and seasonings into the work bowl of a blender and combine.
  3. Taste the mixture for seasoning and adjust if needed.
  4. In a small pot, combine the pasta sauce, pasta and a little bit of pasta water as needed over a low heat until warmed through. Transfer to a large bowl and enjoy.
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