Chipotle Mac and Cheese with Roasted Brussel Sprouts

Serves 4:

Total: 45 minutes / Active: 45 minutes.

1 pound brussels sprouts, quartered.

1 tablespoon olive oil.

Salt.

1 cup raw cashews, soaked in water for at least 2 hours and drained.

1 cup vegetable broth, purchased or homemade (page 203).

4 chipotle peppers in adobo sauce, seeded (see Tip).

2 garlic cloves, peeled.

2 tablespoons nutritional yeast flakes.

2 tablespoons chickpea miso or mellow white miso.

8 ounces macaroni.

Chipotle mac and cheese! I probably don’t need to say anything else—you’re already rummaging through your pantry for a can of chipotles and some cashews to soak. Mac and cheese is, after all, the ultimate comfort food. A box of macaroni might as well come with sweatpants, a cozy blanket, and an entire season of Mad Men DVDs.

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for the brussels. Bring a pot of salted water to a boil over high heat for the pasta.

Toss the quartered brussels sprouts with the olive oil and a big pinch of salt. Transfer to the lined baking sheet and bake until lightly browned, about 18 minutes. No need to flip ’em.

Meanwhile, make the cheese sauce. In a blender, combine the cashews, vegetable broth, chipotles, garlic, yeast, miso, and a pinch of salt. Puree until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to keep it from overheating, and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.

When the pasta water comes to a boil, add the macaroni and cook according to the package directions. Drain the macaroni in a colander and immediately return it to the pot and stir in the sauce. Place the pot over low heat and stir until the sauce is thickened a bit and everything is deliciously creamy, 3 minutes or so. Taste and adjust for salt, toss in the brussels sprouts, and serve!

Tip:

Sometimes people forget that chipotles aer still hot and can give you jalapeño hands if you touch the seeds. Use squares of plastic wrap to protect your fingers when handling them. Seed them by placing one flat on the cutting board, splitting it down the center with a paring knife, and using that knife to scrape out the seeds. Immediately scrape the seeds into the sink and wash them away, to prevent any further contact, then place the seeded chipotle directly in the blender. The reason we’re removing the seeds, in case you’re wondering, is that the seeds are really spicy. With the seeds removed, you can use more chipotles, thus getting more smoky flavor without all the heat. If you prefer a completely nonspicy version, use 1 roasted red pepper (homemade or from a jar) in place of the 4 chipotles.