Cheezy Baked Macaroni with Broccoli

12 ounces uncooked macaroni pasta of choice
1 1/4 cup raw cashews
1 cup frozen broccoli florets
3-4 slices bread, pulsed to crumbs (or 1 ½ cups bread crumbs)
3/4 cup water
1/4 cup nutritional yeast
2 1/2 Tbsp pimento or roasted red pepper
1 Tbsp lemon juice
1 1/2 tsp salt
1 tsp onion powder

Set oven to 350 degrees. Place a medium to large pot with cool water on the stove. Add macaroni, stir and turn the heat on and up to high. (Faster way to cook pasta).  Set timer for 16 minutes and every so often stir and watch the temperature. Cook noodles until al dente @18 minutes. Meanwhile, place the raw, dry cashews in a vitamix and blend to very fine. (If not using a high speed blender, soak the nuts for at least a few hours). Once the nuts are as fine as you can get them, pulse in the pimento, lemon juice, salt, onion powder and nutritional yeast. Stream in the water slowly and process well to get to a smooth sauce. Prepare a large covered casserole dish and add the al dente macaroni and blended sauce. Add in frozen broccoli florets and stir well to combine. Flatten out the mixture a little and, using a paper towel, clean up edges of the casserole dish. Top with bread crumbs. Cover and bake for 30 minutes. Sauce will thicken up next day. Add water when re-heating if desired.

Healthy Facts - September 2017: Cheezy Baked Macaroni With Broccoli

Share this post