Kale Mac and Cheese

This version of Mac & Cheese Tastes good and is good for you too
kale mac

"When I was growing up in the middle of America, I loved and lived on mac and cheese. I mean, let’s be honest, it is just SO good! However, most mac and cheese isn’t exactly going to give you what you need nutritionally and it depletes the energy supply. So, for my kids’ sake, I had to find a mac and cheese that tasted as good (if not better) AND filled them with all things good. This recipe takes 20 minutes, but you do need to do a little planning and place the cashews in a bowl of water the night before. Then you’re ready to go when you come home the next evening."- Julie Montagu, The Flexi Foodie.

Recipe excerpted with permission from cookbook Super Foods Super Fast: 100 Energizing Recipes To Make in 20 Minutes Or Less by Julie Montagu. Click here to purchase your own copy.

6
Servings
135
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  dried macaroni (even better if it’s gluten free and/or wholegrain!)
  • 1  Tablespoon  coconut oil
  • small onion, finely diced
  • garlic cloves, crushed
  • 140  Grams  (heaping 1 cup) cashews, soaked overnight, then drained
  • 1 1/2  Cup  almond or coconut milk
  • 1  Tablespoon  arrowroot powder
  • 3  Tablespoons  nutritional yeast
  • 1/2  Tablespoon  sweet paprika
  • 1/2  Teaspoon  ground cumin
  • juice of ½ lemon
  • large handful of kale, shredded

Directions

Cook the macaroni according to the packet instructions.

Meanwhile, heat a medium-sized saucepan over a medium heat, add the coconut oil and sauté the onion and garlic for 5 minutes or until soft.

Put the onion and garlic, soaked cashew nuts and the rest of the ingredients, except the kale, into a blender and blitz on high until thoroughly blended.

Pour the cashew ‘cheese’ back into the saucepan with the shredded kale and cook on a low heat, stirring frequently, until warm and the kale is wilted – about 2–3 minutes.

Add the drained, cooked macaroni to the pan, stir well and serve immediately.

Nutritional Facts

Total Fat
6g
9%
Sugar
15g
17%
Saturated Fat
5g
21%
Cholesterol
4mg
1%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
62µg
9%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
102mg
10%
Choline, total
16mg
4%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Magnesium, Mg
18mg
6%
Phosphorus, P
90mg
13%
Selenium, Se
3µg
5%
Sodium, Na
54mg
4%
Vitamin D (D2 + D3)
1µg
7%
Water
125g
5%