Broccoli Mac ‘N Cheese

 

What if you could get all the creamy and delicious comfort of mac and cheese without all the unhealthy ingredients? Well, we have good news — you absolutely can! Not only will you get all the comforting feels with this recipe, but this Broccoli Mac ‘n Cheese also comes with long-term health benefits from the fiber, phytonutrients, and healthy fats that replace saturated fat and processed ingredients. This dish is made with whole foods like cashews, nutritional yeast, and miso, and is as creamy and satisfying as the fun mac ‘n cheese holiday side you might have enjoyed as a kid.

Broccoli Mac ‘N Cheese

Ingredients

 8 oz organic elbow macaroni (whole grain or legume, dry)

 1 cup raw cashews (soaked in water 4–6 hours or hot water 30 minutes)

 2 cups plant-based milk (plain, unsweetened)

 1 cup water

 2 tbsp organic miso (mellow white or chickpea)

 4 tbsp nutritional yeast

 2 tbsp organic apple cider vinegar

 2 tbsp arrowroot powder (or organic cornstarch)

 1 tsp onion powder

 1 tsp garlic powder

 1 tsp ground turmeric

 ¼ tsp salt (+¼ tsp as needed, optional)

 2 cups organic broccoli (florets cut into 1” pieces)

Directions

1

Make the pasta according to instructions then set it aside.

2

Preheat the oven to 350 degrees F.

3

Make the cashew cheese: Add the cashews, plant-based milk, water, miso, nutritional yeast, apple cider vinegar, arrowroot powder, onion powder, garlic powder, ground turmeric, and salt, if using, to a high-speed blender and blend until smooth. It’ll be very runny! You’re about to thicken it on the stovetop.

4

Transfer the cheese to a large stovetop pot. Add the broccoli and heat over medium-high heat just until it comes to a boil.

5

Reduce heat to medium for a simmer, stirring often (to prevent it from sticking to the bottom of the pan) until the cheese thickens, about 5 minutes.

6

Stir the cooked macaroni into the cashew cheese mixture. Mix until the cheese coats the macaroni.

7

Transfer the Broccoli Mac 'n Cheese to an 8x8" or similar baking dish and bake for 30 minutes.

8

Remove from the oven and let sit for 10–15 minutes. The cheese will further set during this time.

Chef's Notes

Substitutions
For the macaroni, use any type you prefer — legume, quinoa or whole grain.

Nut-free
Use sunflower seeds in place of cashews.

Prep ahead
Blend the cashew cheese ingredients ahead of time and store it in the refrigerator for up to 3 days before cooking it to thicken on the stovetop.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.

https://foodrevolution.org/recipes/broccoli-mac-n-cheese/