Creamy Mac-N-3Cheese

Ok I am not going to lie.  This recipe is the best macaroni and cheese EVER!  And I have some family members that make some great the non-vegan way.  I made this for a group of carnivores and they were truly in love.  I know you will enjoy this as much as I did.

Ingredients:
1 russet potato (peeled and cut into bite-sized pieces)
1 bag of frozen carrots
1/2 onion (diced)
2 cups water
1/2 cup vegan butter
1/2 cup nutritional yeast
teaspoon tumeric (very important!)
teaspoon salt
1/4 cup coconut milk
teaspoon pepper
2 cans diced green chiles
1/2 cup breadcrumbs
1 bag vegan mozzarella cheese
1 bag vegan jack cheese
1 bag vegan cheddar cheese
2 16 ounce boxes macaroni noddles (cooked, drained, and sprinkled with salt/pepper)


Directions:
1. Preheat oven to 375 degrees.  Place potato, carrot and onion in a deep skillet, cover with 2 cups of water and simmer with lid on for about 20 minutes or until everything is soft.
2. After 20 minutes turn heat off and add vegan butter, nutritional yeast, tumeric and salt.  Stir to combine until melted.
3. Pour mixture into blender and blend till completely smooth.
4. Add coconut milk and continue to blend some more.
5. Pour cooked pasta into a large mixing bowl.  Pour cheese sauce and cans of green chiles over pasta while stirring.
6. Add black pepper and stir again.
7. In a greased baking dish fill with macaroni half way.  Place the vegan jack cheese over the pasta and half the mozzarella bag.  Pour remainder of macaroni in pan and cover with rest of mozzarella and all of cheddar cheese bag.
8. Finally sprinkle breadcrumbs evenly over macaroni.  Place in oven and bake until cheese looks slightly brown and melted (about 20-25 minutes).

-LOVING FOOD AS PEACE...
-That VVV.