Who likes Mac & Cheese? Or has kids that do? Raise your hands! I'll admit that I do. Growing up, I spent a few hours after school at my grandmother's house. She had a special cupboard just for me, called the junk cupboard. I know...junk. It was full of cookies, chip, gummies and boxed Mac & cheese. Delicious, but not nutritious.
When I was older and wiser (and sicker), healthy eating became very important to me. Pasta was one of the first food to be cut from my new healthy diet. I felt so much better without pasta, however, when you cut out pasta you also cut out boxed Mac & Cheese. Fast forward a few years to a dreary day, where all I wanted was a big bowl cheesy goodness, I created this healthy version of Mac & Cheese. Enjoy!
Recipe:
Serves 3-4
32oz lentil or garbanzo bean pasta (We use POW or banzo brand)
2 cups cashew milk
1.5- 2 cups shredded cheese ¼ cup nutritional yeast for dairy-free
2 tbsp onion flakes
½ tsp salt
½ tsp pepper
1 tbsp garbanzo bean flour, arrowroot, or any other gluten free flour.
Cook pasta as directed on box. Strain the pasta and rinse out the pot. Put the pot back on the burner and add milk, cheese, and seasonings. Heat on stove until cheese is melted, stirring often. Then add the flour and stir until it begins to thicken it up. Add pasta to the pot and mix. Season with more salt, pepper, cheese or milk until it taste and looks how you want. Enjoy!