Mac and Cheese

Mountain White
Mountain White


Serves: 4



1/2 large eggplant, diced

1/2 cup diced carrots

1/2 cup diced onion

1 tablespoons olive oil

1 can coconut milk

1 teaspoon garlic powder

1 teaspoon mustard

1 tablespoon cornstarch

3-4 tablespoons nutritional yeast

10 ounces macaroni noodles (I use gluten free)


For the potato chip breadcrumb topping:

1/2 slice Canyon Bakehouse bread, crust removed

1 tablespoon almond flour

1 tablespoon nutritional yeast

1/8 teaspoon Italian seasoning

1/8 teaspoon garlic powder

Handful of potato chips, smashed



  1. Heat the olive oil in a large saucepan over medium-high heat. Add eggplant, carrot and onion and sauté until onions are translucent, about 5 minutes. Add coconut milk, garlic powder, mustard and cornstarch and stir until combined. Let simmer for 10 minutes, or until vegetables are tender and the sauce has thickened.
  2. Cook the macaroni noodles according to box instructions. While noodles are cooking, make topping. Combine bread, almond flour, nutritional yeast, Italian seasoning and garlic powder in the bowl of a food processor or blender and pulse until mixture turns into a powder. Transfer to a small bowl and clean out the food processor. Stir smashed potato chips into breadcrumb mixture and set aside.
  3. Pour coconut milk mixture into the bowl of the clean food processor or blender and top with nutritional yeast. Blend until smooth, thick and creamy.
  4. Combine sauce and cooked noodles in a saucepan and stir until combined. Serve immediately and sprinkle with potato chip breadcrumb topping.