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Sunday, July 6, 2014

Baked Mac and Cheese

Adapted from The Engine 2 Diet by Rip Esselstyn, this is a favorite in my house.  Creamy, rich, and sufficiently cheesy, it will certainly satisfy that Kraft Mac and Cheese craving, but in a way that will leave you full, happy, healthy.  Admittedly, I end up cooking this once a week. 

Prep and ingredients: 
   
Brown Rice Noodles: 12 ounce package
Cashews: 1 cup
Nutritional Yeast: 3 Tablespoons
Sweet Roasted Red Peppers: 1/4 cup
Garlic Powder: 1 teaspoon
Onion Powder: 1 teaspoon
Salt: 1 teaspoon
Cooking Sherry: 1/3 cup 
Lemon Juice: splash
Water: 2 cups

Boil water (not included in ingredient list).  Put in entire package of brown rice noodles.  Cook until al-dente (still slightly firm, but soft).  Strain and set aside.  Put remaining ingredients in a blender (including the 2 cups of water).  Blend until smooth and creamy.  Grease pan if so desired with a 1/4 tsp of coconut oil.  Put noodles in pan.  Pour contents of blender over noodles.

 
Place in oven at 425 degrees and bake for about 30 minutes.  If the edges start to brown, take it out early.  Longer it bakes, the crispier and more home-style it'll be.  The less you bake it, the more Kraft-ish it'll be.  Serve and indulge. 

Total Calories per serving 
(8 Servings)
288
Total Fat
9.3g
Saturated Fat
1.6g
Cholesterol
0.0g
Sodium
404.4mg
Carbohydrates
39.9g
Fiber
6.1g
Sugar
1.9g
Protein
7.6g

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