Supposedly the Best Mac & Cheese in the World

I'll have to try this soon. A carnivorous friend told me that their favorite Mac & Cheese recipe happens to be VEGAN, and since I'm going vegan for the month of March, she sent me the link from VegNews:

This is the best mac 'n' cheese on the planet. End of story.

By Allison Rivers Samson

This is VN's signature Macaroni & Cheese, and we absolutely couldn't live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it's just that delicious! Oh, and there's the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate.

Serves 6

What You Need:

• 4 quarts water
• 1 tablespoon sea salt
• 8 ounces macaroni
• 4 slices of bread, torn into large pieces
• 2 tablespoons + 1/3 cup non-hydrogenated margarine
• 2 tablespoons shallots, peeled and chopped
• 1 cup red or yellow potatoes, peeled and chopped
• 1/4 cup carrots, peeled and chopped
• 1/3 cup onion, peeled and chopped
• 1 cup water
• 1/4 cup raw cashews
• 2 teaspoons sea salt
• 1/4 teaspoon garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/4 teaspoon paprika

What You Do:

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.