{"id":70783,"date":"2020-10-23T22:10:35","date_gmt":"2020-10-23T22:10:35","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=70783"},"modified":"2022-03-05T20:49:04","modified_gmt":"2022-03-05T20:49:04","slug":"mac-cheese","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/mac-cheese\/","title":{"rendered":"Mac & Cheese"},"content":{"rendered":"\n

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Mac & Cheese<\/h2>Recipe by Jennifer-June<\/span>Course: Main Dishes<\/mark><\/span><\/div>
<\/span>Servings<\/span>servings<\/span><\/div>
<\/span>Prep time<\/span>minutes<\/span><\/div>
<\/span>Cooking time<\/span>minutes<\/span><\/div>
<\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>

This recipe is from Dr Michael Greger’s How Not Die Cookbook. I will be 100% honest, I was not at all expecting to like it. I was prepared to be disappointed. I freaking love it so much. SO MUCH!<\/p>

Ingredients<\/h3>
  • <\/span>

    3 cups vegetable broth<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup chopped red onion<\/span><\/p><\/li>

  • <\/span>

    1 garlic clove, chopped<\/span><\/p><\/li>

  • <\/span>

    1 1\/2 cups chopped carrot or butternut squash <\/span><\/p><\/li>

  • <\/span>

    8 ounces whole-grain macaroni noodles ( I used a mix)<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup nutritional yeast<\/span><\/p><\/li>

  • <\/span>

    2 Tablespoons Almond butter<\/span><\/p><\/li>

  • <\/span>

    2 Tablespoons blended peeled lemon (I used 2 teaspoons lemon juice)<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons white miso<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon stone-ground mustard<\/span><\/p><\/li>

  • <\/span>

    1\/2 teaspoon smoked paprika<\/span><\/p><\/li>

  • <\/span>

    1\/4 teaspoon turmeric (fresh grated or dried ground)<\/span><\/p><\/li>

  • <\/span>

    1 tsp savoury spice blend<\/span><\/p><\/li>

  • <\/span>

    1 cup steamed chopped greens or small broccoli florets<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup dried breadcrumbs <\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a large saucepan heat 1 cup of vegetable broth over medium-high heat. Add the onion garlic and carrot or squash. Cover and cook until the vegetables are very soft.<\/li>
    • Cook the macaroni according to the package instructions, until al dente. Drain well and set aside.<\/li>
    • Preheat oven to 375 \u00b0F<\/li>
    • In a high-speed blender, combine the cooked vegetables, the remaining 2 cups of broth, the nutritional yeast, almond butter, lemon, miso, mustard, 1\/4 teaspoon of the paprika, the turmeric and savoury spice blend. Blend until very smooth. Taste and adjust seasoning as needed.<\/li>
    • Combine the sauce with the macaroni noodles, stirring gently to combine. Stir in the cooked greens or broccoli. Transfer to a 2 1\/2-quart baking dish. Sprinkle with the breadcrumbs and remaining g paprika. Bake until hot and golden on top, about 20 minutes. Serve hot.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • My only note is that you need to pay very close attention to the measurements and directions. I tried a version just kind of winging it and it did not turn out at all the same. The original version is crazy delicious so do yourself a favour and follow the quantity and instructions closely.<\/li><\/ul>\n\t\t\t\t<\/div>