Mac n’ Cheese

Preheat the oven to 450°F. Bring a large pot of salted water to a boil for the pasta. Add sliced onions, mushrooms, thyme, 1 tbsp olive oil, and a pinch of salt and pepper to a baking dish and toss. Roast the onions and mushrooms until golden brown, 10 to 12 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: If you’re making the 4-serving meal, you may need to roast the mushrooms on a separate baking sheet and add back to the baking dish in step 4.

Melt butter in a large nonstick skillet over medium heat. Add chopped onions, garlic, miso paste, and a pinch of salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add flour to the skillet and stir. Add almond milk and tomato powder, whisk, and bring sauce to a simmer. Cook, stirring often, until mixture thickens, 2 to 4 minutes. (4-serving meal: use 2 tbsp olive oil)

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse pasta and return to the pot, off heat.

Add sauce, cheddar, and a pinch of salt and pepper to a blender. Blend cheese sauce until smooth, 1 to 2 minutes.

Add pumpkin seeds, nutritional yeast, and a pinch of salt to a small bowl and mix the pepita parmesan.

Add cheese sauce to the pot with the pasta and stir. Transfer pasta to the baking dish with roasted mushroom mixture and stir to combine. Sprinkle with pepita parmesan and bake until hot and bubbling, 7 to 10 minutes. Divide the mac n’ cheese between large plates. Tuck in!