This recipe has a roux at its base which is then built upon with creamy cashews, sauerkraut and, of course, nooch. If you've never made one before don't be intimidated by the roux, it's surprisingly simple and as long as you don't burn your flour you should be fine. Roux's are one of Nick's specialities so he was in charge of ours and he did a fine job.
I can't wait to try Isa's Chipotle Mac & Cheese with Roasted Brussels Sprouts next as this recipe's shown that she really has a way with nooch! One thing you might've noticed if you clicked through to the original recipe is the similarity in our photos, obviously Isa's is better, she probably didn't take hers in a dark room with three different lights pointing at it, but I never know how to make my mac's photograph well so I, er, 'borrowed' the styling from her! If you're reading this, thanks Isa!