Monday, August 19, 2013

Chipotle Mac / Broccoli

This recipe for chipotle mac and cheese from the post punk kitchen was very good, but too, too spicy! And this is me talking here! I halved the number of chipotles; you can always add more cayenne later. Other than that, the blended sauce--cashews, miso, nutritional yeast--came together well, and paired happily with whole wheat rotelle and roasted broccoli.

Chipotle Mac and Cheese with Roasted Broccoli
(from the post punk kitchen)

8 oz pasta
1 cup cashews, soaked in water for at least 2 hours
2 chipotles, seeded (see note)
1 cup vegetable broth
2 cloves garlic
2 tablespoons nutritional yeast flakes
2 tablespoons miso (I used chickpea miso)
Salt to taste

1. Cook pasta according to directions.
2. Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender this could take from one to five minutes.
3. When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt and chili, and serve hot. Serves about 4.

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