White Chedda Broccoli Mac


    You gotta eat your veggies one way or another. Might as well opt for the (super) yum way.

    GF. V. SF.


    Ingredients:

    12 oz. brown rice macaroni noodles (I use Field Day Organic brand)

    1 medium head of broccoli cut into florets

    1/2 cup gluten free, vegan, soy free breadcrumbs (I use Fresh Market brand)

    Some oil for greasing your baking dish and topping the crunchies (I use sunflower oil)

    Salt, pep, and paprika for sprinklin'

    White Chedda:

    1/2 cup cashews or cashew pieces (pre-soak if you don't have a fancy blender)

    1 gold or russet potato

    1 parsnip

    1 small white onion

    1 Tbsp nutritional yeast (aka magic cheese dust)

    1 tsp smoked salt (I used applewood for this recipe, can definitely be subbed with any other salt)

    1 pinch pepper

    1 - 2 cups water (use the cooking liquid you'll have already)

    Directions:

    Make dat chedda:

    Fill a big ass pot 3/4 of the way with water and a pinch of salt

    Turn the burner on high and get ya knife ready

    While your water is starting to heat up, chop the potato and parsnip into chunks and add them along with the peeled onion to the pot - bring to a boil

    Boil until you can poke through your biggest chunk with a fork using minimal effort - about 10ish minutes

    Keep your water boiling during the next part - you're gonna want that sweet brothy goodness

    Scoop out the the veggies and throw them into your Vitamix or blender along with the cashews, salt, paprika, magic cheese dust, and cooking liquid and blend until super smooth and creamy

    If you're sauce is too thick, add more liquid

    Make da rest:

    Dump the pasta in the already boiling water and cook for about 6 minutes (almost al dente)

    Toss your broccoli florets into the already boiling water and blanch for the last minute

    Drain the pasta and broccoli

    Add pasta, broccoli, and cheese sauce back in the pot and mix until combined

    Bake er up:

    Preheat the oven to 375°F

    Spoon your sauced up mac & broc into a lightly oiled baking dish

    Sprinkle breadcrumbs on top

    Drizzle oil on the topping for maximum crunchiness

    Season with salt, pep, and smoked paprika

    Bake for 10 minutes

    Broil for 3-5 minutes or until the breadcrumbs are golden brown

    Serve with a shovel and get ready to nap


    Vicious Variations:

    Sub your favorite potato chips, tortilla chips, or crackers for the crunchies on the top

    Try carrots or peas instead of (or in addition to) broccoli for a super vegtacular mac

    Sound Mate:

    Queensryche - Operation Mindcrime

    Because late 80's is my favorite kind of cheese

    I'm gonna make you suuuuuuuuuuuuuuuuuuuuuuuure, yeah



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