Lao Gan Ma Mac 'n Cheese

SERVES 4PREP COOK
16oz

large elbow pasta, dry

2large

carrots, peeled and cut into large chunks

4medium

potatoes, peeled and quartered

1tbsp

garlic powder

2tbsp

tapioca starch

2/3cup

nutritional yeast

3tbsp

lao gan ma chili crisp

1cup

pasta water

2cup

water

vinegar or lemon juice

1/2tsp

salt

vegan butter

  1. Cook pasta to al dente according to package instructions (make sure to salt your water). Save 1 cup of pasta water, then drain pasta. Set aside.

  2. Fill a pot with water and toss in potatoes and carrots. Bring pot to boil and let it continue boiling for 15 minutes or until potatoes and carrots are fork tender. Drain and set aside.

  3. Add tapioca starch to pasta water and stir well to create slurry.

  4. In blender, add potatoes, carrots, garlic powder, tapioca slurry, nutritional yeast, lao gan ma chili crisp, salt, and vinegar. Blend on high speed until smooth. Add additional 2 cups of water and blend again on high speed until smooth. Taste test then add additional salt as needed. If mixture is too thick, add water 1 tbsp at a time until desired consistency.

  5. In medium sized sauce pan, melt vegan butter, then add the cheese mixture and stir until all the butter is incorporated. Add extra water as needed to achieve desired consistency of cheese sauce.

  6. Pour desired amount of cheese sauce over macaroni. Enjoy with your favorite toppings.