Wednesday, September 9, 2015

Macaroni and Cauliflower Cheese

Iceberg is also very retro. 

Day 9: Most retro recipe.


To me, retro means comfort. Old jeans, 10 year old shoes that are only for the garden these days, hair parted down the middle, church clothes, martinis at 5:00. Total comfort.

Retro also brings to mind a feeling of comfort in the kitchen also. Ease. Home. Warmth. Casseroles. Carbs.


Today I present my very own version of mac and cheese.

Here's what you need:
1 small head of cauliflower broken into small bits
2 large carrots, peeled and cut in the same size and the cauliflower pieces
1 roasted red pepper (not a marinated one)
1/3 C olive oil
1/2 C nutritional yeast
2 T lemon juice
1/4 C almond milk or other plant milk
1/2 C water from the vegetables
salt
pepper
hot sauce
3/4 - 1 pound of elbow macaroni (this depends on how large your cauliflower is. Make your best guess and don't fret about it.)
Panko bread crumbs

This amount of sauce was good for 1 pound of pasta.
Half for this casserole and half for the freezer. 

Prepare your pasta according to the package and set aside.
Boil the cauliflower and carrots until very soft. Save some of the water.
Blend all the sauce ingredients in a high speed blender.
Pour over pasta.

Sprinkle Panko generously over the top and place under the broiler to toast the crumbs. Serve immediately. 

3 comments:

  1. Oh! CLASSIC! This looks amazing! I swear there are a million and 1 different vegan cheese sauce recipes and I love them ALL!

    ReplyDelete
  2. Macaroni Cheese is definitely a retro fave' of mine & your recipe looks great.

    ReplyDelete

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