Gluten Free Gourmet Mac and Cheese
Who doesn't love a good mac and cheese? This is a great Friday date night food to eat while watching movies and hanging out. It's delicious and unlike your usual run of the mill mac and cheese, this one is actually good for you.
What you need
for the pasta
3 cups of gluten free macaroni
400 g of pumpkin, roughly chopped
1 carrot, roughly chopped
1 garlic clove
3/4 cup of water (use liquid from pot of boiled veggies)
1 cup raw cashews, soaked for 5 hours
1/4 cup nutritional yeast flakes
1 tablespoon lemon juice
1 teaspoon salt
Pinch cayenne pepper
Sea salt and pepper to taste
for the crunchy cheese topping
1/2 cup of almonds
1/3 cup of buckinis
1 cup parmesan cheese
1 cup of fresh parsley
What to do
For the crunchy cheese topping
Place all ingredients in a blender and pulse a few times to combine. Set aside.
for the pasta
Cook the pasta according to the directions. Set aside.
for the sauce
Bring 1 litre of water to boil in a pot. Place chopped pumpkin, carrots, and garlic in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend.
When veggies are soft, use a slotted spoon to remove them from cooking water, and place them in your blender. Add the water to your blender, along with the remaining ingredients.
Blend until smooth.
Pour sauce over your cooked macaroni in a medium sized baking dish, sprinkle with crunchy cheese topping, and bake at 180C for 15 minutes, or until crumbs are turning golden brown.