Mac n (Potato) Cheese

Mac and cheese. Not sure I've ever met a person that doesn't love a good ol mac and cheese? Why not make a guilt free version that doesn't leave you feeling like garbage?

This cheese sauce is the most requested recipes from friends and fam. I pretty much make it every time that I go to a social function. It's 100% oil-free, nut-free, soy-free, gluten-free, its made from whole-plant foods and it only requires 6 ingredients. It's also much less expensive than making a nut cheese and way faster than having to soak raw cashews. What is the main ingredient? Potatoes! Organic potatoes to be exact. The best kind that work for this recipe are the waxy type like yellow potatoes. I choose organic potatoes because they're grown in the ground; all root veggies should be purchased organic as they can contain more pesticide residue than most other produce. I don't mess with that conventional nonsense :)

What you'll need...

2 cups potatoes. cubed
1 cup carrots, cubed
1/3 - 1/2 cup nooch (nutritional yeast), to your taste
1 tsp poultry seasoning (blend of ground sage, thyme, rosemary, marjoram)
1 - 2 tbsp lemon juice, fresh
1 tsp pink himalayan/sea salt, add more to taste after blending
1/2 cup filtered water

1 package of your favourite pasta
a few lacinato kale leaves, sliced thinly

Over medium-high heat, boil potatoes and carrots in a medium size pot. You want to over boil them so they're very soft when pricked with a fork. In the meantime add the rest of the ingredients to your blender. You don't even need a high quality blender to get a nice smooth cheese sauce out of this recipe, you just have to blend a little longer. Boil your pasta about 10 minutes after you've started to boil the potatoes and carrots. When it's about time to drain the water from your pasta throw in the thinly sliced kale. Stir for about 30 seconds or so, just enough to wilt the kale. Drain water from the pasta and kale. 

When the potatoes are super soft when pricked with a fork, drain the water and add to the blender. Blend on high until the sauce is totally smooth -30-90 seconds depending on your blender. You can blend as long as you want, the sauce should be nice and gooey like a nacho cheese dip.

Stir sauce in with the pasta and kale, top with sprinkled nooch, black cracked pepper, sprouts and a little sea salt. You can also throw the mac and cheese into the oven to crisp up the top layer, this sauce bubbles and crisps nicely. Enjoy!

For those of you concerned about consuming starchy carbs from whole-plant foods like potatoes, check yo self! Clean carbs from mother nature is perfect food for humans. I have maintained a healthy body + favourable figure and I eat endless potatoes!

Here's why:

The food we were born to eat: John McDougall at TEDxFremont

 

Do you like a good podcast? This guy lost 114lbs eating just potatoes for one year - proving nutritionists and doctors wrong about nutritional deficiencies!
Andrew Spudfit Taylor on The Rich Roll Podcast