Roasted Red Pepper/Pizza Mac & Cheese

My husband wants me to make the same meals week after week, and mac and cheese is one of them. You probably got that when I posted 3 (?) mac and cheese recipes during VeganMoFo this past year.

Prior to my husband's CABG in July, I was making my mac and cheese with recipes from either Mary McDougall or Rip Esselstyn that included cashews, but since then I dropped all nuts and usually used the Mac and Oaty Cheese recipe. During my husband's last cardiologist visit a few weeks ago I asked about certain foods, what he can and can't have, and he seems to side with Dr. Fuhrman that nuts are good for heart patients, not detrimental as per Dr. Esselstyn. I still hadn't used any since then, but did leap for joy when I found those recipes from Isa yesterday, especially the Roasted Red Pepper Mac and Cheese one.


So this is what I'll be making tonight. Of course, I'll saute the onions and garlic in water instead of oil, and I plan on doubling this and use and a whole pound of Tinkyada elbows because we love leftovers in this family.

I did buy a bag of Brussel sprouts to go with this, but may opt to finish the half bag of Bird's Eye Normandy Vegetables that's been taking up a big chunk of freezer space the past few weeks.

This recipe uses cooked onion and garlic instead of the powdered versions, less nutritional yeast but adds turmeric for color, broth instead of water, and a few other small changes. But the sauce in this video? OMG, that looks fantastically creamy! I hope it tastes as good as it looks!