even creamier mac n’ no cheese

Here’s another mac n’ no cheese recipe with a really creamy sauce, that’s much lower in fat and higher in healthier ingredients than traditional recipes.  The original recipe is from Kim Barnoiun’s Ultimate Everyday Cookbook, but I have revised it to make it tofu and gluten-free, and little more “cheesy”.  If you’re not fussed about gluten, any whole grain macaroni will do.  My rascals ate two servings of this last night and told me in no uncertain terms it “had to go on the website today.” So here it is.

This recipe makes 2 family-sized (4-5 serving) casseroles.  Eat one, freeze one!

 

Ingredients:

4 cups cauliflower, stems removed & cut into small pieces (1 medium head will do it)

1 can of light coconut milk (about 2 cups)

2 cups of water

4-5 garlic cloves, crushed

1/2 tsp ground nutmeg

2 tsp white miso (if miso bothers you, or you don’t have any, you can omit this)

1/2 tsp Bragg’s soy sauce

1 tsp dijon mustard (make it 2 tsp if you left out the miso)

3/4 tsp sea salt

1/4 tsp pepper

1/3 cup nutritional yeast flakes (natural food section of the grocery store)

2-3 tbsp of arrowroot powder or cornstarch, to thicken

1 tbsp coconut oil

1 cup cooked, peeled potato (about 2 medium potatoes, or one large)

1- 375 g package of brown rice macaroni

1 cup brown rice breadcrumbs (or panko, or other, if you’re not gluten-free)

1/2 tsp garlic powder

 

To prepare: Precook the pasta and the potato.  Preheat the oven to 375F.  In a large saucepan, cook 2 cups of the cauliflower in the coconut milk and water over medium-high until soft.  Add garlic, nutmeg, miso (if using), Bragg’s, dijon, salt and pepper.  Cook about 3 minutes, then add your thickener, reduce the heat, and stir until thickened.   Pour this mixture into a blender and add the cooked potato.  Blend until smooth (you may want to divide the hot mixture and blend in two batches).

In a separate pan, heat the oil and then stir fry the remaining cauliflower over medium-high heat until soft and golden.  In two small casserole dishes, divide the noodles, then sauteed cauliflower, and mix.  Then divide the pureed sauce over the two dishes, and top each with 1/2 cup of the breadcrumbs and 1/4 tsp of the garlic powder.  You can sprinkle a little more nutritional yeast on top as well if you like.  Bake for about 25 minutes, or until heated through and golden brown.

 

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