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Modifying Recipe "Best Mac N Cheeze"
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Ingredients:
8 oz. macaroni 1/2 cup breadcrumbs or french fried onions 1/3 cup earth balance 2 tbsp. shallots, peeled and roughly chopped, optional 1 c. red or yellow potatoes, peeled and roughly chopped 1/4 c. carrots, peeled and roughly chopped 1/3 c. onion, peeled and roughly chopped 1 c. water 1/4 c. raw cashews 2 tsp. sea salt 1 clove garlic, minced 1/4 tsp. Dijon mustard 1 tbsp. lemon juice 1/4 tsp. black pepper 1/4 tsp. paprika 1/8 tsp. cayenne, optional
Directions:
In a large pot, cook macaroni according to package directions, drain and rinse with cold water. Set aside. While pasta is cooking start to work on the sauce. Preheat oven to 350° F. In a medium saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the and simmer for 15 minutes, or until vegetables are very soft. Add the cashews, salt, garlic, 1/3 cup Earth Balance, mustard, lemon juice, black pepper, paprika and cayenne to the blender along with the cooked vegetables and cooking water. Blend until smooth and creamy. Pour the sauce over the cooked pasta and mix until the pasta is evenly coated. Transfer mixture to a 9 x 9 baking dish, sprinkle with breadcrumbs. Bake for 30 minutes or until bubbling. I use less than half the amount of Earth Balance this calls for. I like to skip the baking part. I feel like it dries this out too much and I really like the french fried onions as a topping. It's great with some vegan bacon bits as well and maybe some chopped jalapeno.
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