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Ingredients

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• 10 ounces large macaroni shells ((gluten-free for GF eaters // I used pipe rigate))
• 1/2 medium white onion ((diced))
• 3-4 cloves garlic ((minced))
• 1 cup raw cashews ((soaked for 4-6 hours or overnight, then drained))
• 1 1/2 cups vegetable broth (DIY or store-bought)
• 1 Tbsp cornstarch
• 1/2 tsp cumin
• 3/4 tsp chili powder
• 2 Tbsp nutritional yeast
• 1 4-ounce can diced chills ((scoop half into the sauce, reserve half for the finished mac n cheese))
• 1 cup tortilla chips ((optional))
• Fresh cilantro ((optional // for topping))