Because we can't get enough.
Rich, warm, oohey-gooey madness
served up with a side of sultry...
Could it be?
Macaroni and Cheese??
But this isn't Kraft, baby.
That's kid stuff.
And we prefer more...adult...activities, don't we?
This classic has been given a magically seductive makeover, of course,
because you're too hot for that processed crap.
And, for that matter, the home-cooked bloaty dairy version too.
This one is kind to your belly, your skin, and to those sweet cows.
So dig in.
(Sensually, of course.)
Remember a few posts back when I asked you to buy white miso to make that delightful vegan yogurt? Well, the remainder is still sitting in your fridge. Go get it. We're gonna concoct something sooo delish, you'll forget that it's actually good for you.
Hot Mama Mac and Cheese
For the Sauce:
- 1 3/4 C unsweetened organic almond or cashew milk
- 5 Tbsp tapioca flour
- 1/4 C virgin coconut oil. melted
- 1/3 C nutritional yeast
- 1 Tbsp white miso
- 1 Tsp tomato paste
- 1 tsp raw unfiltered apple cider vinegar
- 1 tsp ground mustard
- A good Pinch-n-Grind (Celtic salt and black pepper)
(And one package of quinoa elbow pasta.)
This is, literally, as easy as opening a box of powdered orange food coloring with some noodles at the bottom. Blend all the sauce ingredients together in a high-speed blender until smooth. Pour them into a saucepan. Heat the mixture on a very low flame, stirring every few minutes, until it begins to bubble. The sauce will thicken as it heats.
While that's shimmying, boil some water in a larger pot. When it's rolling, add in your quinoa pasta and a splash of olive oil to keep the noodles from sticking. (Keep stirring to avoid a giant clump of semi-hard noodle paste.)
When it's done (8-10 min.), drain and add into your now-thickened cheesy sauce. If you need it thicker, add in a tiny bit more tapioca flour and keep heating.
You are gonna love this!
Feast, my Beasties.
Enjoy every slippery bite.
You've got some sauce on your lip...