"Mac'n'cheese"

I randomly stumbled across this recipe while searching for something completely different, and was really curious to try it. It's a vegan recipe, and I was cooking for some decidedly non-vegan kids, so I made a few changes. I left out the nutritional yeast and paprika, instead opting to stir a few tablespoons of parmesan cheese into the sauce and sprinkle some cheddar on top. I didn't have a food processor, so I smashed the beans up and used tomato sauce instead of the fancy expensive fire-roasted tomatoes. Lastly, I used some of those whole grain noodles, so I still ended up with a pretty healthy version of mac'n'cheese, and it was darn tasty. I've copied the recipe here, without permission:

Baked Macaroni with Fire Roasted Tomato White Bean Sauce

Ingredients:

2 1/2 cups uncooked macaroni
1 15 oz. can great northern beans or cannelini beans, drained and rinsed
4-6 tablespoon nutritional yeast, depends on your taste
1 15 oz. can Muir Glen Fire Roasted tomatoes and 3/4 of the juice
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon garlic powder, plus one clove garlic chopped
1 teaspoon salt
1/4 teaspoon prepared mustard
ground black pepper
paprika
soy parmesan

Directions:

Preheat oven to 350 degrees Fahrenheit.

Cook macaroni in a pot of boiling water, according to the directions on package. Put the remaining ingredients except for the paprika in a food processor or blender. Blend until it is smooth and creamy.

Combine macaroni and sauce in a large bowl and pour into a baking dish that has been sprayed lightly with canola oil spray. Sprinkle lightly with paprika and soy parmesan and bake in the oven covered with foil for 15 minutes. Remove foil and bake for another 5 minutes until lightly browned on top.