Ingredients
* 12 oz whole wheat elbow macaroni (or lentil/chickpea pasta for extra protein)
Cheese Sauce
* 2 medium Yukon Gold potatoes, peeled and diced
* 1 large carrot, sliced
* 1 cup unsweetened almond milk
* ½ cup nutritional yeast
* 2 tbsp chickpea flour (helps thicken)
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp smoked paprika (optional)
* 1 tsp Dijon mustard (optional)
* 1 tbsp lemon juice
* ¼ tsp turmeric (for color)
* Freshly ground black pepper
* Water as needed for blending
Crunchy Topping
* ¾ cup rolled oats
* ¼ cup nutritional yeast
* 2 tbsp almond flour (optional, for extra crispness)
* 1 tsp smoked paprika
* ½ tsp garlic powder
* ½ tsp onion powder
Pulse the topping ingredients in a food processor until they resemble coarse breadcrumbs.
Directions
1. Boil the potatoes and carrots until very tender (about 15 minutes).
2. Cook the macaroni until just al dente.
3. Blend the cooked vegetables with the almond milk and all sauce ingredients until completely smooth.
4. Stir the sauce into the cooked pasta.
5. Transfer to a baking dish.
6. Sprinkle the oat topping evenly over the pasta.
7. Bake at 400°F (205°C) for 20–25 minutes.
8. For an extra-crispy crust, broil for 1–3 minutes, watching carefully.
Optional Add-ins
* Steamed broccoli
* Peas
* Cauliflower
* Mushrooms
* Diced roasted sweet potato
* Soy curls (rehydrated and lightly seasoned) for extra protein
Extra-Crispy Tip
Lightly mist the topping with a few sprays of water or unsweetened almond milk before baking. It helps the oats brown without using oil.
This recipe serves about 6, with approximately:
300–350 calories
14–17 g protein (more if using chickpea pasta)
7–9 g fiber
No added oil
No added salt (unless you choose to add some)
No added sugar