Rich Mac'n Cheese Recipe

Rich Mac'n Cheese Recipe

Rich Mac'n Cheese Recipe

I have always enjoyed mac 'n cheese with a touch of cauliflower to lighten it up and add some nutrition. However, this Rich Mac 'n Cheese Recipe elevates the dish by using cashews to make the sauce and incorporating butter beans for added creaminess. It feels like a warm hug on a weeknight—satisfying and packed with extra nutrients to get you ready for another day at work. Feel free to pack it in a Tupperware for lunch.

Prepare this dish with your preferred macaroni pasta or explore the gluten-free alternatives mentioned in the recipe. Cozy weeknight dinners offer the comfort of a warm hug!

Rich Mac'n Cheese Recipe

For gluten-free version: use your favorite gluten-free macaroni pasta and 1/3 cup of oat.

Begin the recipe by pulsing the oats in a blender 3-5 times until they have a breadcrumb-like texture. Afterward, remove the oats from the blender and proceed to blend the cashews.

Gluten Free Macaroni

I have used this gluten-free macaroni in the past because it's affordable, but there are other options available depending on where you are. These alternatives might be more costly but offer greater nutritional value. What do you prefer?

Ingredients

3/4 cup of cashew soaked overnight, or soaked for an hour in a hot water

Macaroni pasta for four persons

1 can of butter beans, rinsed

2 cups of soy milk

1 tsp of onion powder

1 tsp of garlic puree

2 tbsp of English mustard or one tablespoon of Dijon mustard

1/3 cups of nutrition yeast,

1/3 cups of your favorite vegan mozzarella cheese

1/2 head of cauliflower, washed and cut to small florets

1 tsp of salt and pepper

1/3 cup of breadcrumbs, see gf alternative above

1 tbsp of pumpkin seed or why not or pine nuts

To serve with coleslaw or gherkins

Instructions

Begin by soaking the cashew nuts as directed earlier. Prepare the macaroni pasta following the package instructions. Set the oven to preheat at 180 degrees.

Meanwhile, start by draining the cashews and then blending them thoroughly in a blender. Add the beans and half of the soy milk, and blend again until smooth. Incorporate the garlic paste, onion powder, mustard, and nutritional yeast, blending until everything is well combined. Cut the cauliflower into florets and place them in a baking casserole. Pour the vegan cheese and cashew mixture over the cauliflower. Once the pasta is cooked, drain it and add it to the casserole, mixing everything well.

Level the surface and sprinkle breadcrumbs or oat flakes over it, then bake at 180 degrees for 30 minutes. Ensure the top is a light golden color.

Top with pumpkin seeds and serve alongside coleslaw, gherkins, or your preferred salad.

Rich Mac'n Cheese Recipe