For stove top version
1 Saute onions and garlic with a drizzle of oil or broth until softened.
2 Add the tomatoes, beans, spices and salt and cook until bubbly.
3 Add the water and pasta, cook until the pasta is al dente.
4 Mix in the cheese sauce.
5 Serve and enjoy!
For crock pot version
1 Combine all the ingredients except the macaroni and the Macadamia Nut Cheese Sauce in a large slow cooker. Cover, turn it on high, and cook for 3½ hours.
2 Meanwhile, make cheese sauce. Drain and rinse the nuts. Add them to a high-power blender with the rest of the ingredients. Blend until smooth.
3 Add the macaroni and cook for 15 to 20 minutes, or until the pasta is done.
4 Pour in the cheese sauce and stir well.
5 Garnish with more paprika and chopped green onions, if desired, and serve immediately or refrigerate for later. This will keep in the fridge for at least a week. It can also be frozen for up to 6 months.
