Years later, my boyfriend made a gourmet mac n' cheese one evening when we were introducing our parents to each other. They were impressed and so was I! (I married him). The recipe that hooked us all doesn't get made in my house any more- gourmet cheeses, milk, flour, breadcrumbs... no wonder it was so good!
I've tried a few gluten and dairy-free recipes and haven't been all that impressed until I found this one:
http://detoxinista.com/2011/01/move-over-kraft/.
Serves: 4-6
Ingredients
- 1½ cups raw cashews (soaked for at least 4 hours)
- 3 T. fresh lemon juice
- ¾ cup water
- 1½ tsp. sea salt
- ¼ cup nutritional yeast
- ½ tsp. chili powder
- ½ clove garlic
- pinch of turmeric
- pinch of cayenne pepper
- ½ tsp. mustard (dijon or yellow)
- 8 oz. of gluten free pasta of choice (I like local brand, Gogo Quinoa)
- freshly ground black pepper
- paprika, for garnish
optional add-ins: roasted broccoli, sauteed mushrooms, spinach, broccolini.
Instructions
- Preheat the oven to 350F.
- If you are adding veggies to your dish, this would be a good time to start preparing them. Boil water to prepare your pasta. Rinse your cashews.
- Using a Vitamix or high-powered blender, throw the first ten ingredients in and blend until smooth and creamy.
- Once it’s cooked to your liking, drain and rinse the pasta, then return the pasta to the pot and mix in your "cheese sauce".
- If you’re adding roasted or sauteed veggies, this would be the time mix them in.
- Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper. Bake at 350F for 10-15 minutes.
- Let cool for about 5 minutes then serve.
Notes
- While rich and tasty, this mac n' cheese can be a bit dry. I've reduced the baking time from 30 minutes to 10-15 minutes. I also recommend making a little extra cheese sauce, if you like things saucy like I do!
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