Mac n’ Cheese

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

Melt butter in large nonstick skillet over medium heat. Add diced onion, garlic, miso paste, and a pinch of salt and pepper and stir. Cook until onion is translucent, 3 to 5 minutes. Add flour and stir. Add almond milk and tomato powder, whisk, and bring sauce to a simmer. Cook, stirring often, until sauce thickens, 2 to 4 minutes. Transfer to blender and set aside.

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain pasta, rinse under cold water to stop cooking process, and return to same pot, off heat.

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

Combine pumpkin seeds, nutritional yeast, and a pinch of salt in small bowl and mix pepita parmesan.

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