Cheesy Mac ‘N Veggies
Yields: 2 quarts
Macaroni and cheese is one of those kid friendly comfort foods that everyone loves! So how about making it healthy, and filling it with vegetables? You can't go wrong with this recipe! It's been kid-tested, and picky adult-tested, with 98% positive response! You can hardly tell it isn't real cheese! So now that I've got you all curious… here's the recipe!
COOK in 2 quarts boiling salt water
- 2 cups pasta
STEAM 3 minutes
- 1½ cup carrots sliced
ADD to carrots and STEAM 6 minutes
- 3 cups cauliflower (cut into small flowerettes)
BLEND until a smooth
- ½ cup cashews OR blanched almonds
- 14 oz coconut milk full fat (not light)
- 4 oz pimento jar OR one red bell pepper
- 2 tsp onion powder
- ½ tsp garlic powder
- 2 tsp salt
- 2 tsp lemon juice
- ¼ cup nutritional yeast optional
COOK noodles al dente, drain, and set aside.
STEAM veggies, drain, and add to noodles. Keep some of the vegetable liquid for later.
POUR blender mixture into kettle and bring to a boil over medium-high heat, stirring constantly.
POUR over noodles and veggies and gently stir.
USE 1 cup vegetables broth to rinse out blender and put into noodles.
LET sit for 10 minutes for noodles to absorb liquid.
ADD more vegetable broth as needed, until desired consistency.
I like to use the Tinkyada brown rice pasta, because it’s gluten-free and tastes amazing! You can use either their elbows or their fusilli and it’s amazing!
You can use broccoli, instead of cauliflower, just cook less.