Macaroni and “Cheese” Casserole

1 package frozen spinach, thawed.

“CHEESE” SAUCE:
2 C unsweetened soymilk
4 oz. pimento’s (1 jar)
1 1/2 teaspoon salt
1/2 teaspoon onion powder
3 heaping Tablespoons nutritional yeast flakes*
1/4 teaspoon garlic
1/2 teaspoon mustard powder
2 Tablespoon arrowroot (level) (or 1 T cornstarch)
1/4 c raw cashews
Lemon juice from ½ lemon

1/2 c whole grain bread crumbs.
12 oz whole grain macaroni noodles

Preheat oven to 375 degrees.
Place spinach in bottom of a casserole dish lined with parchment paper or lightly sprayed with oil.
Blend cashews, pimento and soymilk in blender until smooth. Add rest of sauce ingredients. Cook in sauce in saucepan until thick stirring constantly on medium-low heat. While preparing sauce, cook noodles according to package. Drain noodles, place them in the casserole dish and pour cheese sauce over noodles. Sprinkle with whole grain breadcrumbs. Bake covered for 10 minutes or until bubbly, uncover and bake under broiler for 2 minutes.
Serves: 4-6

For traditional Mac & Cheese – just make the sauce and pour over noodles, or add noodles to sauce and simmer on low for 10 minutes.

*Nutritional yeast is a pleasing, yellow, dry flake-like powder that you can get in the health food section of your grocery store, commonly in a can or in bulk. Added to sauces or stews, it creates a cheesy, rich sauce, or can be used sprinkled on pizza, pasta or popcorn.