So, remember that time when I posted a photo of the creamiest, dreamiest Mac 'n Cheese in social media land and then promised you the recipe and then didn't deliver? Yeah, me too. Believe me, it's not that I didn't want to post it in a timely manner, it's just that - well... my blender had a bit of a tantrum and is now kaput, so I couldn't make it over to shoot proper photos. Only a small hurdle though, so I thought instead I would just upload the quick pics I had snapped on my phone!
And then being the somewhat clumsy gal that I am, I dropped my phone in a sink full of water over the weekend and so it too has been kaput. Sigh.
Some of the reasons why I love this sauce so, and think it's just the dreamiest, creamiest, most awesome thing: It's super easy to make - throwing everything into a blender is about as complicated as it gets. It's thick, tangy, garlicky, savoury and has a perfect all natural yellow/orange hue. There's nothing thin or watery about it, just pure luxurious cheese sauce coating and clinging to all the noodles. It's so cozy, it kinda makes you want to curl right up in it. Or maybe that's just me.
Thank goodness for warranties and easy peasy replacements via Blentec. My new jar is on the way and now I just have to survive the smoothie (and Mac 'n Cheese) drought until its arrival. I'm crossing my fingers for Friday.
I cooked up some brown rice pasta because these cute little shells are perfect for catching sauce. Also, I usually find it difficult to use in other dishes as I always overcook it, but in my opinion, Mac 'n Cheese is the one situation where past al dente pasta is totally acceptable. The broccoli is totally optional, but I love throwing in veggies wherever I can.
Plus broccoli + cheese sauce = awesome.
I hope your blender is ready to make some magic.
Ps. if you make this and have extra (fat chance), send cheese sauce!
The Creamiest Mac 'N Cheese (+ Trees!)
makes about 2 cups of sauce // enough for 4-6 servings
1 cup raw cashews, soaked 4 hours
1 1/2 cups water
1/3 cup nooch
1/4 cup chopped carrot (see note)
2 tbsp lemon juice
1 tbsp white miso
1 tbsp dijon mustard
1 1/2 tsp sea salt
1 tsp garlic powder
salt and pepper to taste
1/4 tsp smoked paprika, optional
16oz dried pasta
2 cups broccoli florets
1. Drain and rinse the cashews. Place in the blender along with all remaining ingredients and blend until smooth and creamy, adding up to a 1/4 cup more water if needed to achieve a thick, smooth sauce. Taste and season accordingly to your liking.
2. Cook pasta according to package directions and with a minute left, add in the broccoli. Drain, and return to the pot along with the sauce. Heat through over medium heat and serve.
Notes: If you are using a high powered blender (such as a Blentec or a Vitamix) you can err on the side of less soaking for the cashews, but I'd aim for at least an hour. Otherwise, you'll want to soak them for 4+, and if using a standard blender, you'll also want to lightly steam the carrots so that they blend up into a silky smooth sauce.