AMAZING MACARONI & CHEESE

AMAZING MACARONI & CHEESE

This stuff is INCREDIBLE! Can be made completely gluten-free, nut-free, and or soy-free. I have been experimenting with tapioca flour lately and its delivering some pretty amazing results! I dare you to experiment with other beans, other peppers, other pastas- its completely amazing on the stove top or scroll down for a baked Mac&Cheese option. Let me know how it goes! 

Cheese Sauce:

1c baby lima beans, cooked

½ red bell pepper OR 2 cherry bomb peppers (spicy)

2T mellow white miso paste

1/4c raw cashews OR 1/4c tofu (nut free) OR 1/4c coconut oil or Manna  (soy free)

1/4c nutritional yeast

1 clove garlic

2T tapioca starch

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

Juice of 1 lemon

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1 Pound of Gluten Free Elbow Pasta or other pasta

6c water to boil

2t pink salt

In a large pot, bring the pasta water to a boil, add the salt, toss in the pasta and cook until tender- 10-12 minutes or according to package. Drain and set aside.

Place all of ingredients except the tapioca starch into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. When it tastes how you like, blend in the tapioca.

In a large pot (I use the pasta pot), put the cooked pasta back in, drizzle some coconut or olive oil in and add the cheese sauce. Put back over medium heat and mix  and stir well. The heat will make the mixture thicken and get creamy. When at desired creaminess, plate and indulge!!!

For Baked Mac&Cheese:

Leave the Mac&Cheese mixture on the wetter, creamier side- this is because it will be taking on additional cooking in the oven and you don’t want it to dry out.

Toast gluten free bread or bread of your choosing- enough to cover the portion you are baking. With a sharp knife, mince the bread into teeny pieces. Toss with coconut oil and salt and nutritional yeast. Scoop a single serving (or larger) and top with the breadcrumbs. Drizzle with olive oil, salt and pepper and bake at 350 degrees for 30 minutes or until bubbling and hot.

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