Creamy Mac n' Cheese

Set a large pot of salted water on to boil for the pasta. Peel and chop the sweet potato into 1 inch cubes. Add the sweet potato to a small saucepan and cover with 2 inches of water. Bring to a boil, reduce heat slightly, and simmer until potatoes are fork-tender, about 8 to 10 minutes. Drain the sweet potatoes.

Finely mince the parsley leaves. Drain and mince the capers. Add the panko breadcrumbs to a medium bowl with the minced parsley, capers, 1 tbsp olive oil, and a pinch of salt and pepper. Toss the herbed breadcrumbs well to combine.

Once the water in the large pot comes to a boil, add the shell pasta and stir. Cook until al dente, about 6 to 8 minutes. Drain and return the pasta to the pot off of the heat.

Halve the lemon. Add the drained sweet potatoes to a blender along with 1 clove garlic, nutritional yeast, milk, 2 tsp lemon juice, 1 tsp olive oil and ¼ tsp salt. Blend the cheese sauce until smooth. Taste and adjust with more salt and lemon juice as necessary. Add a few inches of salted water to the small saucepan and bring to a boil for the broccoli.

Set the oven to broil on low. Add the cheese sauce to the large pot with the shell pasta and stir well. Transfer the mac n’ cheese to an 8x8 baking dish. Top with the herbed breadcrumbs and broil until lightly browned, about 2 to 3 minutes. Drop the broccoli into the saucepan of boiling water and cook until crisp-tender, about 2 to 3 minutes. Drain and season with salt and pepper.

Cut the remaining lemon half into wedges. Serve the creamy mac n’ cheese family style with the broccoli and lemon wedges on the side.