Mmmmm good mac and cheese with a special topping
Ingredients:
2 1/2 cups of cooked elbow macaroni
1 cup chopped onion
1 cup total of chopped red and/or green peppers
3/4 cup chopped celery
3/4 cup nutritional yeast
1 1/2 tsp salt
1/4 tsp garlic powder
1/4 onion powder
1 cup non-dairy milk
1 cup soaked cashews
1 cup vegetable broth
1/4 cup lemon juice
1 tsp yellow mustard
3 drops of hot pepper sauce (optional)
1/2 tsp paprika
Directions:
In the blender: add cashews and blend, add the veggy broth, lemon nutritional yeast, salt, garlic & onion powder, milk, mustard, paprika and hot sauce (optional). Blender well. Put in sauce pan to heat. Saute the onions, peppers and celery then add to the sauce. Cook macaroni and drain. Place back into the pot and pour the hot cheese sauce over the macaroni. Put mixture into a 13 by 9 pan. Make topping and place on top of macaroni mixture. Broil the top for just 5 minutes or until brown.
Topping: Mix all together
2 1/2 cups whole-wheat breadcrumbs
4 Tbl nutritional yeast
4 Tbl hulled hemp seeds
4 Tbl olive oil
1 tsp. salt
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