Baked Macaroni and Cheese with Carrot-Cauliflower Cheese Sauce

Ingredients

• 1 pound (454 g) elbow macaroni
• 1 onion, roughly chopped
• 4 cloves (12 g) garlic, roughly chopped
• 1/4 cup (46 g) arborio rice
• 1 medium russet potato, peeled and cut into 1-inch chunks
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 cups (200 g) cauliflower florets, roughly half of a head of cauliflower
• 3 cups (705 mL) low-sodium vegetable broth
• 1/4 cup (16 g) nutritional yeast
• 1/4 cup (39 g) sauerkraut
• 1 tablespoon (16 g) tomato paste
• 1 tablespoon (11 g) Dijon mustard
• 2 teaspoons (10 mL) white wine vinegar
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon smoked paprika
• 1 tablespoon (16 g) chickpea miso paste