Mac 'n' Cheez with Mixed Vegetables
Using whole wheat cute little elbow macaroni, some steamed vegetables and an ooey gooey "cheese" sauce, this oil free, plant-based old school comfort food makes a re-appearance to the dinner table. It's a quick and easy dinner fix, but, shoot so was that box of Velveeta - which I'm sure if you made it 12 years ago, put it on the shelf it would remain unchanged to date. Think about that...
- 3 large carrots, chopped into ½” pieces
- 1 small head of broccoli, chopped small
- 1 small head of cauliflower, chopped small
- 1 lb. whole wheat elbow macaroni, prepared
- ½ C light coconut milk
- ½ C unsweetened almond milk
- 1 C nutritional yeast flakes
- 2 TBS arrowroot powder
- juice of ½ lemon
- ½ tsp sea salt (or more to taste)
- 1 tsp garlic powder
- 1 ½ onion powder
- 1 tsp dry mustard
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp red pepper flakes
- 2 ½ TBS tahini paste
- 1 tsp white miso
- scant, ground black pepper
Preheat oven to 350°. (optional, see below)
Steam the vegetables and set aside.
Cook pasta according to directions on box, do not overcook.
In a blender, add the rest of the ingredients and blend until smooth. Adjust according to taste.
When the pasta is finished cooking, remove from heat, drain and return to cooking pot. Pour in the cheese and mix well. Incorporate the steamed vegetables and serve immediately.
Transfer the pasta to a casserole dish, top with vegan parmesan cheese and bake for 25 minutes, until the cheese begins to brown a bit.