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)
Ingredients
8 oz pasta
*
1 cup cashews, soaked in water for at least 2 hours
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
Instructions
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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