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–+ servings

CAMPFIRE MAC + CHEESE

Servings: 6
Macaroni in a plant-based cream sauce with a warm blend of spices and golden crumble topping.
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Ingredients

PASTA

  • 16 OZ CAVATAPPI (OR MACARONI)

CREAM SAUCE

  • 2 CUPS RAW CASHEWS
  • 3 CUPS CASHEW MILK (ELMHURST MILKED CASHEWS WORK BEST)

SPICE BLEND

  • ½ CUP NUTRITIONAL YEAST
  • 2 TSP SALT
  • 2 TSP BLACK PEPPER
  • ½ TSP ONION POWDER
  • ½ TSP GARLIC POWDER
  • ½ TSP MUSTARD POWDER
  • ½ TSP SMOKED PAPRIKA
  • ¼ TSP TURMERIC

BREAD CRUMB TOPPING

  • 1 ½ CUPS PANKO BREADCRUMBS
  • 3 TBSP PLANT BUTTER, MELTED
  • 2 TBSP NUTRITIONAL YEAST
  • 1 TBSP FRESH THYME LEAVES, STRIPPED FROM STEMS
  • 2 CLOVES GARLIC, GRATED
  • ½ TSP EACH SALT + PEPPER

Instructions

  • PREHEAT OVEN TO 375℉. LIGHTLY GREASE A 3 QUART BAKING DISH.
  • BOIL A LARGE POT OF WATER AND COOK PASTA ACCORDING TO AL DENTE INSTRUCTIONS. DRAIN AND SET ASIDE.
  • MEANWHILE, MAKE CREAM SAUCE: PLACE CASHEWS IN HEAT SAFE BOWL, COVER WITH BOILING WATER. SOAK FOR 20 MIN. DRAIN + ADD TO A BLENDER.
  • ADD CASHEW MILK TO BLENDER.
  • WHISK SPICE BLEND INGREDIENTS TOGETHER IN A SMALL BOWL. ADD TO BLENDER. BLEND UNTIL SMOOTH + CREAMY.
  • AFTER PASTA IS DRAINED, ADD BACK TO LARGE POT. POUR CREAM SAUCE INTO PASTA POT + TOSS THOROUGHLY. POUR THE MACARONI MIXTURE INTO CASSEROLE DISH.
  • IN A SMALL BOWL, MIX TOGETHER BREAD CRUMB INGREDIENTS + SPRINKLE OVER PASTA.
  • BAKE 10 MIN OR UNTIL BREAD CRUMBS BEGIN TO LIGHTLY BROWN. REMOVE FROM OVEN + LET SET FOR 10 MINUTES.
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