WEEKDAYS 1e|12c|p

Heart-Healthy Mac and Cheese

Michael Symon
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Servings: 4
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easy
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30 to 45 min

Heart-healthy and delicious!


  • Ingredients
  • step-by-step directions
Ingredients
Dairy Free Parmesan Cheese:
  • 1 cup cashews
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon Kosher salt
Roasted Vegetables:
  • 1 green zucchini (quartered lengthwise, cut into 1/2-inch slices)
  • 1 pint cherry tomatoes (halved lengthwise)
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 pound rigatoni
Dairy Free Cheese Sauce:
  • 4 tablespoons olive oil
  • 2 cloves garlic (peeled, minced)
  • 4 tablespoons all-purpose flour
  • 2 and 1/2 cups cashew milk
  • 1 tablespoon hot sauce
  • 1/4 cup parsley (chopped)
Directions
  • For the Dairy-Free Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, garlic powder, and salt. Pulse until consistency is a fine crumb. Store in the refrigerator and keep up to one week.
  • For the Roasted Vegetables: Preheat the oven to 500ºF.
  • In a large bowl, toss the zucchini and tomatoes with 2 tablespoons of olive oil. Season with salt and pepper and arrange in a single layer on a baking sheet. Transfer to the oven and roast until charred, about 10-12 minutes. Remove from the oven and set aside to cool.
  • Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook 2 minutes less than indicated on package directions. Drain and set aside until ready to use.
  • For the Vegan Cheese Sauce: In a large, high-sided saute pan over medium high heat, warm olive oil. Add garlic and flour and whisk until a sandy texture forms. Slowly whisk in the cashew milk, and allow the mixture to thicken slightly, about 3 minutes. Whisk in the dairy-free parmesan and hot sauce.
  • Stir in the roasted vegetables and rigatoni. Garnish with fresh parsley to serve.
  • Tip: Use your own favorite medley of roasted vegetables to give this dish your own personal flair!
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