Friendly Mac 'n' Cheese

By Bailey1_

Ingredients

• For the sauce:
• 12 ounces quinoa pasta
• 4 Tbls. olive oil
• 4 Tbls. nut flour (any kind)
• 2 1/2 cups almond milk
• 1 Tbls. tahini
• 2 heaping Tbls. nutritional yeast
• 1/2 tsp. Dijon mustard (choose a sugar-free brand)
• 1 to 2 tsp. lemon juice
• 1/2 tsp. sea salt
• 3 Tbls. vegetable broth
• 1/4 tsp. nutmeg
• Dash onion powder
• Dash garlic powder
• Fresh ground pepper
• 1/4 tsp. turmeric (optional, for color)
• Sprouted grain bread crumbs
• Dried basil

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Phase 3, Makes about 8 1/2-cup servings
Preheat oven to 350 degrees

Boil 12 ounces quinoa pasta (such as Eden Organics brand) in salted water until just done, but still firm, about 10 minutes. Drain in a colander and rinse with cold water. Set aside.

In a medium saucepan on medium heat. heat olive oil. Whisk in the nut flour. Whisk until well blended, about 10 seconds, Slowly whisk in the almond milk. Whisking constantly, cook until thick and bubbly, about 5 minutes. Turn heat to low. Add tahini, nutritional yeast, mustard, lemon juice (start with 1 tsp.), salt, pepper, garlic powder, onion powder, nutmeg and vegetable broth. Taste, adding more lemon juice or mustard if desired. Add turmeric if desired.

Place pasta in a large bowl, Pour sauce over the top and gently fold together. Spoon mixture into individual ramekins, or into a 6-cup baking dish. Top with bread crumbs and sprinkle with basil. Bake for 20 minutes, or until the top begins to brown.