Macaroni & Not Cheese

My oldest daughter started Junior High today.  It quickly brought me back to the awkwardness and insecurities I remember feeling.  Of course, she handled the day gracefully and besides being a bit tired, she is cheery about the experience.  Whenever my children go through a "rite of passage" I find myself reminiscing.  Braces, big cable knit sweaters, Michael Jackson, and of course, big hair.  One of my favorite things to eat in Junior High was Macaroni and Cheese.  It was one of the first things I learned to make by myself.  Of course, mine was straight out of the box...chemicals anyone?  This new recipe came to me via the "Engine 2" book.  I read it cover to cover and have adapted this recipe to fit my taste buds.  Now, it is not Paula Dean's creamy dish, it is more like a baked pasta dish.  My kids love it and fight over the left-overs the next day.  I like the fact that it is low in fat and is dairy free.  We serve it with organic unsweetened applesauce on the side (just try a bite of this mac 'n cheese with some applesauce...I dare you), and some steamed green beans or a salad.

Macaroni and Not Cheese:

1 onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
1/2 teaspoon sea salt
4 ounce jar red roasted peppers, drained
3 Tbsp. nutritional yeast
1 teaspoon garlic salt
1 teaspoon onion powder
16 oz. whole grain elbow pasta, cooked

Preheat oven to 425 degrees. Saute onion on medium heat in a non stick skillet for 5 minutes, until translucent. In a food processor or blender, combine the onion, cashews, lemon juice, water, and salt. Gradually blend in the red peppers, nutritional yeast, garlic salt, onion powder. Thoroughly toss the sauce with the pasta. Bake in the oven for 20 minutes or until golden brown on top.