Mac n Cheese

300gms of dried macaroni
1 cup peeled/diced potatoes
1/4 cup peeled/diced carrots
1/5 cup chopped mushrooms
1/3 cup chopped onion
3/4 cup water preferably use the liquid from pot of boiled veggies
1/4 cup coconut milk
100gm Live Yum Cheddar shreds
1 tablespoon lemon juice
1 teaspoon salt or more to taste
8 garlic cloves
1/2 teaspoon of pepper powder
1/2 teaspoon of paprika

    Method: (Cooking, not baking)
    1. Cook the macaroni, according to package instructions, drain and set aside.
    2. Bring several cups of water to boil in a small pot. Place chopped potatoes, mushrooms, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend.
    3. When veggies are soft enough to blend, remove them from the veggie stock using a colander to filter the water, keep a small portion aside and place the rest in your blender. Add 3/4 cup of that veggie stock to your blender, along with your remaining ingredients and Live Yum Cheddar Cheese shreds.
    4. Blend until smooth.
    5. Pour sauce and mix the veggies kept aside with the macaroni over your cooked macaroni pasta, and serve immediately.