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Creamy Mac and Cheeze



1. Cook macaroni, as per directions, until al dente.

2. While macaroni is cooking, place all other ingredients in a blender and blend for 5 minutes, until very smooth. Make sure all nuts and seeds have been blended.

3. Drain macaroni and return to pot over medium heat. Add sauce and bring to bubbling. Cook, stirring constantly, until sauce thickens and reduces a bit (about 5 mins)


1. I have never done this, but if you like cooked mac and cheese, I think you could add the sauce to the noodles, transfer to a greased casserole, top with bread crumbs, and bake for 30 mins or so (until bubbling).

2. The mac and cheese will be very saucy at first. If you are planning on eating some of the leftovers for lunch tomorrow, remove some mac and cheeze from the pot after it comes to bubbling and store in the fridge. The sauce will absorb into the noodles overnight, but still be creamy when re-heated the next day.