Mac and Cheese
RECIPE BY LAUREN GASKILL | MAKINGLIFESWEET.COM
1/2 large eggplant, diced
1/2 cup diced carrots
1/2 cup diced onion
1 tablespoons olive oil
1 can coconut milk
1 teaspoon garlic powder
1 teaspoon mustard
1 tablespoon cornstarch
3-4 tablespoons nutritional yeast
10 ounces macaroni noodles (I use gluten free)
For the potato chip breadcrumb topping:
1/2 slice Canyon Bakehouse bread, crust removed
1 tablespoon almond flour
1 tablespoon nutritional yeast
1/8 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Handful of potato chips, smashed
- Heat the olive oil in a large saucepan over medium-high heat. Add eggplant, carrot and onion and sauté until onions are translucent, about 5 minutes. Add coconut milk, garlic powder, mustard and cornstarch and stir until combined. Let simmer for 10 minutes, or until vegetables are tender and the sauce has thickened.
- Cook the macaroni noodles according to box instructions. While noodles are cooking, make topping. Combine bread, almond flour, nutritional yeast, Italian seasoning and garlic powder in the bowl of a food processor or blender and pulse until mixture turns into a powder. Transfer to a small bowl and clean out the food processor. Stir smashed potato chips into breadcrumb mixture and set aside.
- Pour coconut milk mixture into the bowl of the clean food processor or blender and top with nutritional yeast. Blend until smooth, thick and creamy.
- Combine sauce and cooked noodles in a saucepan and stir until combined. Serve immediately and sprinkle with potato chip breadcrumb topping.