One of my favorite meals growing up was a plate of frozen Stouffer’s macaroni and cheese, which I’d make myself whenever my parents went out to dinner. After cooking it in the oven for 30 minutes, I’d excitedly pull a stool up to our horseshoe-shaped kitchen island and dig in while watching my favorite TV show, The Wild, Wild West. Pure decadence. This macaroni not cheese would make childhood me just as happy!
I recommend making this for guests and keeping the television off.
You’ll find this recipe, along with more of your favorite Engine 2 recipes and many more new recipes (for the standard Engine 2 diet as well as the Engine 2 Seven-Day Rescue Diet) in the E2 Meal Planner. With access to hundreds of customizable recipes (Cooking for one? Great! Need some leftovers? We’ve got you covered too!), printable grocery list and grocery delivery in select markets, you’ll wonder how you ever planned meals without it – and all for less than $2 a week!
- 1 onion, chopped
- 1 cup cashews
- ⅓ cup lemon juice
- 1 ⅓ cups water
- ½ teaspoon sea salt
- 4 ounce jar roasted red peppers, drained
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16 ounces whole grain elbow pasta, cooked
Preheat oven to 425 degrees. Sauté onion on medium heat in a nonstick skillet with a little water or low sodium vegetable broth for 5 minutes, until translucent.
In a food processor, combine the onion, cashews, lemon juice, water and salt. Gradually blend in the roasted red peppers, nutritional yeast, garlic powder and onion powder. Thoroughly toss the sauce with the pasta.
Place mixture into a 9” x 13” pan and bake for 20 minutes, uncovered, until golden brown on top.