Boil the carrots in water until very tender (about 6 minutes). Drain the cashews and place them in a blender with the carrots. Cook the shell pasta, al dente. The winter makes mac and cheese somehow imperative in one’s weekly diet. Well, maybe not at your house, but it most definitely is at ours. Despite my endless attempts at making totally fabulous mac and cheese (and believe you me, there have been more than a few), I can hands down say that this week’s most recent recipe was a superb victory.

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