Mac n' Cheese
with Broccoli & Crispy Cajun Walnuts
Nutrition (per serving)
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INGREDIENTS
- 5 oz gluten-free penne pasta
- 4 tbsp vegan butter (divided)
- 1/4 cup gluten free panko breadcrumbs
- 1 tsp bay seasoning blend
- 1/4 cup walnuts, chopped
- 0.5 oz parsley, leaves minced
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 tbsp white miso paste
- 2 tbsp all-purpose flour
- 8 floz almond milk
- 2 oz shredded cheddar cheese
- 6 oz broccoli florets
Nutrition (per serving)
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INSTRUCTIONS
Bring a large pot of salted water to a boil for the pasta. Add pasta and cook, 8 minutes. Add broccoli and cook until pasta is al dente and broccoli is bright green, 1 to 2 minutes. Drain and set aside. TIP: Keep the pot for step 3.
Heat the small nonstick pan over medium-low heat and add vegan butter. Once butter is melted, add panko and a pinch of pepper and cook, stirring, until lightly golden brown. Add Cajun seasoning, walnuts, and parsley, and cook, stirring until well combined, 1 to 2 minutes. Set aside.
Drain the pasta and broccoli and return to the pot. Return pot to stove over medium-low heat. Add mac n’ cheese sauce, shredded cheddar, and 1 tsp black pepper. Stir until shredded cheese has melted into the sauce, 3 to 4 minutes. (4-serving meal: use 1½ tsp black pepper)
Divide the mac n’ cheese with broccoli between bowls and top with crispy Cajun walnuts. Enjoy!
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