Mac and Cheese meets Twice Baked Potatoes!
These are the ultimate cozy comfort food! So I’ve been a little bit obsessed with them the last few weeks.
I encourage adding all kinds of cooked veggies to these too. We’ve mixed in sautéed spinach, bell peppers and onions, riced cauliflower, steamed broccoli, sautéed shallots…even steamed corn in various batches. My daughter added a squirt of Date Lady BBQ Sauce the other night. We’ve loved every variation.
So have fun! No rules! And please let me know what you come up with in your healthy kitchen! : )
TWICE BAKED MAC AND CHEESE STUFFED POTATOES
8 medium Russet potatoes, scrubbed clean and trimmed (if needed)
1 onion, diced
16 ounces whole wheat pasta
1 cup raw cashews
1 cup unsweetened nondairy milk
1/2 cup plus 2 tablespoons water
6 to 8 ounces roasted red peppers, rinsed
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 teaspoons of yellow mustard
2 teaspoons salt
dash cayenne pepper
unsweetened plain nondairy milk (I like Trader Joe’s soy milk)
sprinkle Cajun or Creole seasoning
Preheat oven to 375 degrees. Prepare potatoes for baking by washing well, and poking several times with a knife for steam to escape during baking.
Bake for approximately one hour, or until fork tender. Remove from oven and allow to rest.
Meanwhile, heat a large nonstick skillet (like Zavor) over medium-high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Once onions are golden and soft, remove from heat and set aside.
While the onions are sautéing, cook pasta according to package directions. Drain and set aside.
In a high-powered blender (like a Vitamix), combine the cooked onion with cashews, milk, water, red peppers, nutritional yeast, lemon juice, mustard, salt, and cayenne, and blend until smooth.
Once potatoes are cool enough to touch, slice potatoes lengthwise. Scoop insides of potatoes into a large bowl, being careful not to tear the skins, and leaving a small rim of potato intact for support.
Preheat oven (again) to 375 degrees.
Mash the potato flesh in a bowl along with just enough milk to achieve the right mashed/smashed potato consistency. Generously season with salt and pepper, and with a few dashes of Creole seasoning (if desired).
Add to the bowl 4 cups of cooked pasta (Refrigerate remainder of pasta for another use.) Use potato masher to break up pasta pieces a little bit.
Add in 2 cups Mac and Cheese Sauce (Refrigerate remainder of sauce for another use.)
Sprinkle the insides of the potato skins with salt.
Spoon mixture back into the potato shells evenly, until each half is rounded and almost overflowing.
Place potatoes in a roasting pan or onto a baking sheet, and bake for 15 to 20 minutes, or until heated all the way through. Remove from oven, and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen