MAC & CHEESE!

Prebake

It really is amazing how it firms up

Tonight we decided to make Mac & Cheese! And before you think what was I thinking, look below and see what is in our M&C.

It was amazing how wet it starts out, but don't worry it firms up and tastes great.

Recipe:

• 3 1/2 cups dry gluten free pasta
• 3/4 cup raw cashews
• 1/2 cup raw brazil nuts
• 3 tbsp freshly squeezed lemon juice
• 4 medium clove garlic minced
• 2 tsp arrowroot powder
• 4 tsp sea salt
• 2 tbsp onion powder
• 1/2 tsp (rounded) dry mustard
• 1/2 cup water
• 1 can coconut milk
• 2 tbsp extra-virgin olive oil
• Gluten free breadcrumbs (we used our leftover pesto biscotti here)

No tofu and no cheese substitutes!

Preheat oven to 375 degrees. Throw pasta into a deep pot of boiling salted water for exactly 15 minutes and never more. While pasta is cooking, blend all sauce ingredients (ingredients 2-11) in a blender or in a deep bowl with an immersion blender. Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a baking dish. (It will look like there is a lot of runny sauce – it will thicken up, trust the pasta!), then sprinkle bread crumbs over top of casserole. Cover with foil and bake for 20 minutes. Then, remove foil cover and bake another 7 minutes. Don’t overbake or sauce will get too thick. Serve! We served this with salad and smoked duck breast slices and raw Cacao mousse and tea for dessert.

Don't be fooled by this being gluten free and with no cheese, it is good and kids and their dads will want seconds. Just don't tell them what it is until they are eating their dessert.