2cupswhole wheat bread crumbsuse gluten-free or omit if gluten-sensitive
½tspgarlic powder or granules
4cupsdry whole grain macaroni pastaor other shape, us gluten-free if sensitive
Preheat oven to 350°F.
Make Cheeze Sauce
If you have a high speed blender (Vitamix or other): Add all of the sauce ingredients into the blender and bring to high speed until smooth. Keep the blender running on high until the sauce gets steamy and thick, about 5 minutes. You'll see the consistency change and hear the sound of the blender change when the sauce thickens.
If you do not have a high speed blender: Soak the cashews in warm water about an hour, then drain. Add all of the sauce ingredients into a blender (including new water from the ingredients list) and bring to high speed until smooth and creamy. Pour this into a saucepan and bring to a boil and simmer until thick. Or just use old-fashioned oats.
Make Seasoned Bread Crumbs
Combine the seasoned bread crumb ingredients into a small bowl and set aside.
Cook Pasta and Toss with Cheeze Sauce
Mix cooked pasta and cheeze sauce in a large bowl. Toss well until well-coated and then transfer to a casserole dish or baking pan.
Top with Seasoned Crumbs and Bake
Bake, uncovered, in your preheated 350°F oven for 20 minutes.
Remove from oven. Let cool for 10 minutes. Spoon into bowls. Devour.
Here are some fun options for your Mac and Cheeze.Reduce the Fat. Use Old-Fashioned Oatmeal instead of nuts. It'll be just as rich and creamy—we can't tell the difference!Make it Spicy. Add some chipotle in adobo, hot sauce, or chili flakes.Make Mac and Trees. Add steamed broccoli or Romanesco when mixing the cooked pasta and cheezy sauce.Make it Veggie. Add all kinds of veggies, like cauliflower or mushrooms. Or skip the pasta altogether and use steamed cauliflower instead!Appetizer Size. Line a muffin tray with liners and fill each with a few spoonfuls of Mac and Cheeze for a bite-sized snack.Versatile Sauce! Use the sauce as queso dip, on top of a layered nacho dip, base to a cheesy soup, cheeze sauce over cooked vegetables, or with layers of potatoes and onions for au gratin.