I moved to LA a little over a year ago. As I settle in this new city and make new connections and friends I've become an expert at making brunch for them in the tiny studio I live in. While my food is well received by my food savy friends; when their children come over the only thing they seem to like is Mac & Cheese. Here's a delicious recipe that uses mainly sweet potatoes for the sauce! Dustin and I ate so much of it when I first made it. 

If Gluten doesn't sit well with you use your favorite kind of gluten free Macaroni. The sauce is gluten free and even your picky children will enjoy it! Whenever I make a dish that traditionally has a layer of crispy cheese on top I replace it with sliced Zucchini, mushrooms or Crispy coconut 'bacon' for the visual effect. 


1/2 Lbs Macaroni of your choice

2.5 Cups Organic Sweet potato, peeled and diced 

2 Cups water

1/4 Cup Organic raw Cashews

2 tsp Salt  (preferably soma)

1/2 tsp Organic Coriander, freshly ground 

1/4 tsp Organic Turmeric powder  

1/8 tsp Nutmeg, freshly ground

1/8 tsp Cayenne pepper (I like to use convivial Golden Cayenne! follow the link to look at their amazing locally sourced spices) 

1/2 tsp Basil, dried 

1/4 Cup Nutritional Yeast 


Preheat the oven to 375’

Cook the Macaroni according to the directions on the package

Boil the sweet potatoes in the water with the rest of the ingredients except the nutritional yeast for 15 minutes or until the sweet potatoes are very soft.

Blend the mixture with the nutritional yeast until well incorporated and silky.

Mix the macaroni and the sauce and pour into a 9x8’ casserole dish, Garnish with Zucchini thin slices or any Vegetable you like.

Bake the macaroni for 20 minutes, serve warm and enjoy!