Zesty Smoked Mac 'N' Cheese

Author: recipes
Super quick and creamy mac 'n' cheese that will have even the pickiest of kiddos saying "more please".
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Bowls, Main Course, Pastas
Cuisine American
Servings 4 people


  • Blender
  • Small Saucepan
  • Large Saucepan


  • 2/3 cup raw cashews help save time by using pre-soaked cashews
  • 2 cups pasta shells lentil or chickpea pasta for even healthier options
  • 1/16 tsp salt
  • 1/4 cup loosely packed sun-dried tomatoes no need to boil if using sun-dried tomatoes packed in oil/
  • 1/4 cup tapioca flour
  • 3 tbsp nutritional yeast
  • 6 basil leaves
  • 2 garlic cloves
  • 1 1/4 tsp sea salt
  • 1 tsp smoked paprika
  • 1/8 tsp red pepper flakes


  • Add 8 cups of water to large saucepan, 3 cups of water to small saucepan and place both over high heat. Add Cashews to small saucepan and boil until softened for 10 minutes.
  • Once water is boiling in large saucepan, add the pasta shells, 1/16 tsp salt and boil according to the package instructions. Shortly passed al dente remove from heat and drain.
  • Add the sun-dried tomatoes to the boiling cashews with 2 minutes left. Once the final 2 minutes are up, drain and reserve the water.
  • Place 2 cups of the reserved water along with the cashew and sun-dried tomato mixture into high-powered blender. Add the yeast, flour, garlic, salt, basil, paprika and red pepper flakes and blend on high for about 2 minutes, until creamy or desired smoothness.
  • Place the pasta pan over medium-high heat. Pour the cheese mixture from blender into pan and stir for 2 minutes making sure to get all the sides and continue stirring until the sauce begins to thicken.
  • Pour pasta into cheese sauce mixture and continue stirring for another 2 minutes until desired thickness. Serve immediately adding in Sea Salt and Pepper to taste.

My Notes

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