Guilt Free Mac N Cheese Food

GUILT-FREE MAC 'N' CHEESE

Steps:

• In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

GUILT-FREE MAC AND CHEESE

Steps:

• Make a batch of the Whole Food Plant-Based Cheese Sauce according to recipe directions.
• Bring a pot of water to a boil. Season with a pinch of salt.
• Once water comes to a rolling boil, add pasta and cook according to package instructions.
• Once cooked (do not overcook- gluten-free pasta gets mushy), drain and set aside until serving.
• Add cheese sauce to pasta and mix well.
• Add a dash of Himalayan salt and smoked paprika. Taste and adjust seasonings. Serve

DAIRY-FREE MAC 'N' "CHEESE" RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Cut the top edge of 1 head of garlic off, revealing each of the cloves inside the skin.
• Without removing the skin, place the head of garlic on a foil-lined baking sheet. Drizzle with olive oil. Wrap the garlic up in the foil, making sure it is tightly closed.
• Bake for 45 minutes, or until the garlic is browned and soft. Set aside to let cool. (When you're ready to add it to the "cheese" sauce, simply squeeze the cloves out of the skin from the uncut end of the bulb, using your fingers.)
• To make the dairy-free "Parmesan," add the cashews, nutritional yeast, salt, and garlic powder to a food processor or blender. Pulse until you've reached a crumbly, "Parmesan"-like consistency. Set aside.
• To make the "cheese" sauce, add the cauliflower, butternut squash, onion, and carrots to a large pot of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 15 minutes until the vegetables are tender.
• Remove the vegetables from the heat and drain, reserving ¼ cup (60 ml) of cooking liquid.
• To a food processor or blender, add the drained vegetables, roasted garlic cloves, lemon juice, dijon mustard, nutritional yeast, turmeric, smoked paprika, nutmeg, salt, pepper, reserved cooking liquid, and almond milk. Blend until completely smooth, adjusting the seasoning to taste.
• Pour the sauce over cooked macaroni and stir to combine.
• Transfer to a large baking dish and sprinkle with "parmesan" and more paprika, if desired.
• Broil on high for 5-10 minutes, or until the top is golden brown.
• Enjoy!

GUILT-FREE MAC 'N' CHEESE

Steps:

• In a blender combine milk, cottage cheese, onion, parmesan cheese, salt and pepper; cover and process until smooth. Pour in a bowl; stir in macaroni and 1/4 cup cheese.
• Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
• Cover and bake at 350°F for 30 minutes. Uncover, bake 5-10 minutes longer until edges are bubbly.

GUILT-FREE MAC 'N' CHEESE

Steps:

• In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
• Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.