1. Start by soaking your cashews for the mac and cheese sauce. In a heat-proof bowl, pour boiling water from you kettle over the cashews and let sit for 15 minutes.
2. If using our Spicy Chipotle BBQ sauce get that started and while the sauce simmers you can shred the jackfruit. Making a full batch of our BBQ sauce will leave you with lots leftover or make a half batch and you will have plenty for this recipe.

For The Jackfruit:

1. Drain and shred the jackfruit. I find the easiest way is to pull it apart with my fingers. Discard the very end if it’s too hard, but the pieces will soften as they cook. 
2. Heat a non-stick skillet over medium heat. Saute all the onion and garlic for both the jackfruit and the mac and cheese sauce in a bit of olive oil or water/broth. Once the onion is translucent and the garlic fragrant (about 2 minutes), remove about two thirds and add it to your blender for the sauce.
3. Add your shredded jackfruit to the skillet, stir for about 1 minute. Then add water/broth and ¼ cup of your prepared BBQ sauce. Allow to simmer, covered, on low for about 20 minutes. Stir occasionally and add more water/broth if the mixture starts to dry up. 
4. Get the water for your pasta boiling in a large pot and start preparing your mac & cheese sauce.

For The Mac & Cheese Sauce:

1. Add the soaked and drained cashews to the blender with the cooked onion and garlic. Add in the remaining sauce ingredients (other than the vegan butter). Blend until smooth.
2. Transfer the blended sauce to a small saucepan and heat over medium low for 5 minutes or so, stirring frequently until heated through. (Adding some butter at the end will help cut any starchy flavour). 

To Bring It All Together:

1. Cook your pasta if you have yet to do so. When your pasta is cooked and drained, cover in your sauce, spoon into bowls, and top with your cooked jackfruit (mixing in the remaining ¼ cup BBQ sauce).
2. Drizzle with more BBQ sauce if desired and top with green onion and breadcrumbs.
3. Enjoy your masterpiece!