Vegan Mac and Cheese

Let me tell you my food philosophy. To put it simply, good food is good food. So no, I'm not a vegan (maybe a vegan flirt) but when my roommate first made me her vegan mac and cheese, I could care less that it was vegan. Why? Because it was good food, plain and simple. I've made her recipe several times, but a few nights ago a little light bulb went off in my head when I was trying to figure out what to do with some extra sweet potatoes I had. I had heard of moms sneaking butternut squash into their child's mac and cheese to give them their daily dose of veggies. I decided to try it with sweet potato. And let me tell you, it turned out fabulously. For Sammi's original recipe, go here. Here is my twist.

Vegan Mac and Cheese:

• 1 box whole wheat penne, cooked
• 3 medium sweet potatoes, cooked and mashed
• 2 cups boiling water
• 1/2 cup vegan margarine
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1/2 cup nutritional yeast, plus a little extra
  
• 1/4 cup breadcrumbs

Either reserve your pasta water, or begin boiling a fresh pot. Preheat the oven to 350. In a large saute pan, melt the margarine over medium heat. Once melted, begin whisking in the flour. *WHISK don't stir* or the texture and consistency will be wrong. Once the mixture is thick, begin adding the boiling water a little at a time. You might not need all the water. Add the water until the sauce in the consistency of gravy. Whisk in the mashed sweet potatoes. Then mix in the salt, garlic, nutmeg, and nutritional yeast. Toss the pasta with the sauce and transfer to a casserole dish. Sprinkle the breadcrumbs and extra nutritional yeast on the top. Bake for 15-20 minutes. Enjoy!