Largely cubed veggies into cooking blender e.g. thermomix = tmx
OR without tmx: smaller cubed veggies into pot with boiling water (amount as required in recipe, here 4c)
Add 4cups of hot water to tmx (if water room-temp, add 5min more to cooking time in next step)
Program varoma for 20min at speed 1 and cover with lid and sieve
Without tmx: boil veggies until buttery soft, ca. 20min
Bring slightly salted water to a boil.
Add pasta (macaroni, in Spain "tiburon pequeo" are perfect) and cook until 'al dente' (remember the pasta will soak up a lot of 'cheese' sauce, so don't make it mushy soft)
When veggies done, turn temperature off and leave in pot / tmx with lid on
Without the cooking blender you could now place veggies into a normal thermoresistant blender OR
Use whatever you usually use to blend food in. This will take much longer of course manually, but don't give up. You might want to have blended your cashews first apart from the veggie mix and strain the last bits out before adding to veggies.
Add seasonings, optional turmeric, and cashews to pot or tmx with veggies
For tmx program 100C 90sec speed 6 OR if using non-cooking blender, blend w/out the temperature option
The cashews probably won't be fully integrated and smooth, so continue blending for 60sec at highest speed
Drain pasta when finished and place into oven-proof casserole
Pour blended veggie mix (should resemble melted cheese) over pasta and mix well
Several dashes of pepper of your choice over pasta, don't stir and cover with left veggie 'cheese' sauce
Sprinkle cheese if melted cheese crust desired
For 10min into 220C oven
Let bake and check for melted cheese. Turn down to 170C as soon as melted and leave in 5min longer
Take out of oven, let stand 5min. Then portion and serve w/paprika mild or spicy - as you prefer
Depending on individual taste, you or your guests might want to add some salt and pepper over mac'n'cheese
