Wednesday, July 15, 2015

Mac and Cheese

6 oz dry pasta (macaroni, shells, rotini, etc.)
1/3 cup nutritional yeast
1/2 cup canned pumpkin
2 tablespoons tomato ketchup
1 cup unsweetened almond milk
1 tablespoon corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon turmeric
1 teaspoon salt

optional: 1/2 head of kale

Prepare the pasta as indicated on packaging.

While pasta is boiling, in a separate saucepan, prepare the cheese sauce by whisking together remaining ingredients. Bring cheese sauce to a simmer, stirring occasionally. Corn starch will set after simmering for a few minutes. Once cheese sauce has thickened, after about 5 minutes, reduce heat to low until pasta is finished cooking.

Drain cooked pasta, and return to pot. Pour cheese sauce over pasta, and stir in washed/chopped kale leaves. Allow to cool for a few minutes before serving. Top with ground pepper or sriracha sauce.

makes 2 servings
454 calories  |  4g fat  |  89g carbs  |  22g protein