2 c. whole-grain or multigrain elbow macaroni*
1 quart water
1 t. salt

• In 3-qt saucepan bring water and salt to full boil.
• Add macaroni and cook over high heat for 5-10 minutes until tender. DO NOT OVERCOOK! Stir frequently to keep pasta from sticking to bottom of pan.
• Remove from heat, cover, and with lid slightly ajar, pour off liquid into 2 c. measuring cup. (If liquid is less than 2 cups, add water to total 2 cups.)
• Keep macaroni covered and set aside.

CHEDDAR-STYLE CHEESE SAUCE

1 c. raw cashews, rinsed in boiling water and drained well
2 oz jar pimientos with liquid
1 t. garlic powder
2 t. salt
2 t. onion powder
3 T. food yeast flakes
2 T. lemon juice
1 c. soft whole-grain or multigrain bread crumbs
      OR
1 c. Sesame Parmesan (see recipe)

• If using bread crumbs, tear 2-3 slices of bread into several pieces and place 3-4 pieces in dry blender. Cover and whiz at high speed until ground into fine bread crumbs.
• Remove from blender and repeat with remaining pieces of bread, then set aside.
• Place cashews and 1 c. of saved liquid in blender.
• Cover and whiz at low speed, then increase to high speed, and whiz until super smooth.
• Scrape sides of blender and stir (CAREFULLY) with narrow rubber spatula as needed.
• When mixture feels super smooth when rubbed between thumb and finger, add pimientos and lemon juice, then add remaining seasonings.
• Continue blending on high speed until smooth, add remaining 1 c. liquid, and blend well.
• If you plan to chill and bake Macaroni 'n Cheese later, add 1/2 c. more water. (Increasing total liquid to 2-1/2 c.)
• Spray 2-qt baking dish with nonstick spray and wipe off excess with paper towel.
• Pour cooked macaroni, then cheese sauce, into baking dish and stir gently to spread sauce and macaroni evenly.
• Sprinkle bread crumbs or Sesame Parmesan evenly over macaroni, then cover and bake at 350 degrees 20-30 minutes, until bubbling gently. Or cover and chill until needed, then bake covered at 350 degrees 35-45 minutes, until bubbling gently. (If chilled, don't cover with bread crumbs or Sesame Parmesan until just before baking.)

*Alita brand whole-wheat elbow macaroni cooks so tender and tasty you'd never guess it's whole grain. You may find it in your supermarket or in a natural foods store. Corn-quinoa or other whole-grain elbow macaroni is also delicious.