Macaroni and "Cheese"

Getting the boys to give up Macaroni and Cheese was absolutely NOT going to happen, despite being completely devoid of nutritional value. There's something addictive about that fluorescent orange powder. I came up with this healthier version of Macaroni and Cheese that doesn't glow.

1 cup raw cashews, soaked 45 minutes or overnight
1 T. white or yellow miso
1 T. cold pressed olive oil
1 tsp. Turmeric
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
Water

1 8oz package elbow macaroni noodles (whole wheat is best)

Put all ingredients except macaroni noodles in a blender. Add approximately 1/2 cup water, blending until smooth and creamy. Add more water as needed. The consistency should be thick as the sauce will thin out quite a bit when adding to noodles.

Cook noodles according to package directions. Drain, shaking rigorously to get rid of as much cooking water as possible. This is a great dish to add raw veggies - thinly sliced spinach, chopped raw tomatoes, thinly sliced zucchini, diced bell peppers and julienne carrots are wonderful options. Toss with noodles and pour in sauce, stirring to coat.

PS If you really like the fluorescent color of boxed macaroni and cheese, add more turmeric and paprika to darken the color of the "cheese."

Random Factoid: It is important to use cold-pressed olive oil. Olive oil that is heated and processed destroys the nutritional value, leaving behind an unhealthy mess.