Kale Mac And Cheese

Kale Mac And Cheese
4.5 from 2 ratings
Fill 202 Print
"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.
Servings
6
servings
kale mac
Ingredients
  • 2 cup dried macaroni (even better if it’s gluten free and/or wholegrain!)
  • 1 tablespoon coconut oil
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • 140 gram (heaping 1 cup) cashews, soaked overnight, then drained
  • 1 1/2 cup almond or coconut milk
  • 1 tablespoon arrowroot powder
  • 3 tablespoon nutritional yeast
  • 1/2 tablespoon sweet paprika
  • 1/2 teaspoon ground cumin
  • juice of ½ lemon
  • large handful of kale, shredded
Directions
  1. Cook the macaroni according to the packet instructions.
  2. 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.
  3. 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.
  4. 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.
  5. Add the drained, cooked macaroni to the pan, stir well and serve immediately.
Recommended