Succulent Solar Mac N Cheese Food

SUNRABBIT'S VEGAN MAC'N'CHEESE

Steps:

• Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
• While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
• Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
• In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

SUCCULENT SOLAR MAC N' CHEESE

Steps:

• Set Global Sun Oven out to preheat. Melt 2 tablespoons of the butter in a small saucepan. Combine the breadcrumbs, Parmesan, parsley, and 1/2 teaspoon of the paprika in a small bowl. Toss with the melted butter and set aside. Melt the remaining 4 tablespoons of the butter in another saucepan. Once the butter is melted, whisk in the flour, mustard, salt, nutmeg, remaining paprika and freshly ground pepper to taste until smooth. Cook over low heat until the mixture smells toasty, about 2 minutes. Add milk, whisking until smooth. Add clove garlic, return to simmer for about 10 minutes. Remove saucepan from heat and whisk in the crème fraîche. Reserve 1/2 cup of each of the Cheddar cheeses for the topping, stir the rest of the cheese into the sauce until melted. Discard the garlic clove. Place the pasta in a baking dish; add cheese sauce, stirring to coat all of the pasta with the sauce. Sprinkle with half of the breadcrumb mixture, the remaining cheese, and then the remaining breadcrumbs. Cover with tin foil, then a tea towel and bake in GSO until bubbly, about 30 minutes.