Mac and Cheese

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 tbsp 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 low heat until warmed through. Transfer to a large bowl and enjoy.