Mac & Cheese is such a nostalgic dish. Reminds me of my childhood! But sometimes you just want to throw some veggies in to get those micronutrients in, right? So I created this! It’s based off of a recipe by Chocolate-Covered Katie that my ex-roommate showed me once!
- 100g broccoli or cauliflower
- 1/2 cup unsweetened almond milk
- 12-16g (1/4c) nutritional yeast flakes
- A few sprays of Bragg’s liquid aminos (bought on iHerb: KNN401 for 10% off)
- 5g (1 serving) honey mustard
Bring all of the ingredients (except the honey mustard) to a boil. Once boiling, cover pan and bring the flame down to a simmer. Simmer for ~15 minutes, or until the broccoli falls apart when you touch it. Once the broccoli is soft enough, blend your ingredients + honey mustard until smooth. Take the sauce out and mix with your favorite noodles (or my friend Kelly likes to use spaghetti squash). You can either eat it as is, or put all of that in a greased dish and bake at 425F until the top has a nice crisp on it. Turn down the heat to 325F, add cheese, and bake until the cheese is gooey. Voila!