Buffalo Mac and Cheese

Serves 6
WHAT YOU NEED
sauce:
2 carrots / ~1 heaped cup, chopped
1 pack of silken tofu, drained
1/2 cup + 2 tbsp nutritional yeast
1 lemon, juiced
1/2 cup + 2 tbsp Buffalo sauce/more to your spice taste
2 tbsp tapioca flour or corn starch
1 - 1 1/2 cup broth/pasta water, I used better than boullion veggie paste + pasta water
Salt to taste ~ 1 1/2 tsp

12 oz pasta of choice

2 tbsp vegan butter, lightly melted
1/2 cup breadcrumbs
1/2 cup (vegan) cheddar cheese
Add ingredients to a food processor and pulse to break up the cheddar cheese.

Bring a large pot of water to a boil (for the pasta). Before adding the pasta boil the roughly chopped carrots until fork tender ~10 minutes. Remove with a slotted spoon and transfer to a high speed blender. Add pasta to already boiling water and cook as instructed on packaging, removing from water 2-3 minutes early. This is because we’re baking it and it will prevent it from being soggy/overcooked.

Preheat oven to 350 F.

While pasta cooks add remaining sauce ingredients to the blender with the carrots. Before you strain pasta reserve some of the water for the sauce (if using it). Blend on high speed for 2 minutes until super creamy.
Pour over pasta and toss on low heat for 2-3 minutes. Transfer to an 8x8 baking dish, top with breadcrumb mixture.
Bake for 15-20 minutes until golden brown. Increase heat to 400 F for the kale chips when done.

For the kale chips:
1 bundle of kale washed and dried, stem removed and broken into large pieces. Massage with olive oil, just enough to coat. Transfer to a large baking sheet and season with salt. Bake for 10-15 minutes at 400 F. Tossing half way through.