Sometimes you just need some good ole’ fashioned comfort food. Over time my idea of comfort food has dramatically shifted. I used to dig into a bag of Doritos on the onset of upset, but now the thought of eating those makes me cringe. Now that I am all grown up and enjoy spending time in the kitchen, I have developed a sense of experiment and play with food. Today I was feeling a little blue and the idea of pasta smothered in cheese was coming to mind… what is a health junkie to do!? Improvise of course.
I bring you… Macaroni Cheeze sans cheese. A hit for the blues AND the kids. Can’t go wrong in my books!! Nothing like a hearty meal to make a girl smile 🙂
Macaroni and Cheeze
1/3 Cup organic butter
1/4 Cup All Purpose Flour
2 1/2 Tbs Low Sodium Tamari or Soy Sauce, I use Bragg’s Amino’s
1 Tbs fresh squeezed lemon juice
1 Tbs Miso
1 Tbs Tahini
1 1/4 Cup coconut or almond Milk
1/3 Cup Nutritional Yeast
1 Pinch Salt
Black Pepper, to taste
Prepare your brown rice pasta el-dante as directed on the package or to your preference.
Melt butter over medium heat in a saucepan. Once melted, add flour and whisk vigorously until a smooth paste forms and browns slightly. Be careful not to add flour to a pan that is very hot, or your paste will be lumpy and you’ll need to start over.
Add tamari, lemon, miso, tahini and whisk until well incorporated. The mixture should still be paste-like. Then slowly whisk in your choice of milk, whisking constantly, until it is completely incorporated. Add the yeast and mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes, but it’s flexible. Add salt and pepper to taste.
Mix sauce with pasta. There will be a lot of sauce, so you could save half for a later date or just have really, really saucy pasta.
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