Ingredients
Scale
BREADCRUMB TOPPING
- 2 tbsp. extra virgin olive oil
- 1/2 c. sourdough breadcrumbs (about 1 slice processed in blender or mixer)
- 2 tsp fresh thyme leaves, or 1 tsp dried thyme
- Kosher salt
- Freshly ground black pepper
FOR MAC & CHEESE
- 1 lb. rigatoni, or other macaroni pasta
- 1 tbsp. refined coconut oil or vegetable oil
- 1 large white onion, chopped
- 1 tsp. ground mustard, or 1 tsp. Dijon mustard
- 1 tsp. ground cumin
- 1 ½ cups raw cashews
- 1 large russet potato, peeled and cubed (about 2 cups)
- 3 ½ cups water
- 2/3 cup sauerkraut, drained in a fine mesh sieve
- ¼ cup nutritional yeast
- 1 tbsp. white wine vinegar
- 1 tbsp. hot sauce
Instructions
- In a large, salted pot of water, boil pasta until al dente, 9 to 10 minutes. Drain.
- Meanwhile, make breadcrumb topping: in a medium skillet over medium heat, heat olive oil. Add breadcrumbs and thyme, and season with salt and pepper. Cook, stirring occasionally, until topping is golden. Transfer to a bowl to cool.
- In a large pot over medium heat, heat coconut or vegetable oil. Add onion and cook until soft, 6 minutes. Season with salt and pepper, then stir in mustard and cumin and cook until fragrant, 1 to 2 minutes more. Add cashews, potatoes, and water and bring to a boil. Boil until potatoes are tender, 6 to 7 minutes.
- When potatoes are tender, transfer mixture in pot to a blender or food processor, and puree until smooth. Add sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until smooth, then taste and season with salt and pepper if needed.
- Combine cooked pasta and cheese sauce in a large bowl and stir to combine. Top with Panko mixture and serve.
- Enjoy!