Re-Imaging classic comfort food dish Mac & Cheese
Persons
6
Prep Time
5 minutes
Total Time
5 minutes
Notes
Chef’s Notes:
1. Mustard powder helps add the cheesy flavor profile along with the nutritional yeast. If you don’t have mustard powder you can use Dijon mustard instead OR leave it out.
2. Broccoli is an optional extra here, however, it is perfect with this recipe adding in more vegetables along with the pumpkin.
3. If you want to add more veg, and cut down on the carbs from the pasta, you could swap pasta for cauliflower OR go half and half.
4. This dish can be frozen after it’s been assembled. So go ahead and make a large batch!
Ingredients
- 500g of elbow macaroni (or other small shape pasta that will hold sauce)
- ½ to 1 cup Steamed broccoli (OPTIONAL)
- For the "Cheese" Sauce
- 1/2 cup cashews
- 1 cup water
- ¾ cup cooked butternut squash
- 2 tablespoons nutritional yeast (see note #5)
- ¼ to ½ tsp turmeric powder (more for color)
- ½ tsp mustard powder OR 1 tsp Dijon mustard
- juice ½ lemon
- ¼ to ½ teaspoon sea salt or to taste
Instructions
- The Magic Happens Now
- Step #1 – Start cooking the macaroni according to package directions
- Step #2 - Blend cashews to a meal in a high-speed blender.
- Step #3 - Add other sauce ingredients and blend until smooth.
- Step #4 – Mix the “cheese” sauce with the macaroni (and optional steamed broccoli).
- Step #5 – OPTIONAL, but so worth the effort, you can make a crumb crust with either gluten free bread crumbs or with almond or cashew meal. Bake on high (200C) for 10 minutes until nice and golden brown.
© 2023 Patricia of Warmly Nourished
