Behold The Mac’N’Cheese

Mac’N’Cheese. A typical american dish. Pasta with cheese. A bowl of refined flour, coated in the most beautiful form of fermented cholesterol – that coagulated mammary secretion  commonly known as cheese. Life is beautiful.

Well, but are you having a hard time giving up on cheese? Is that cheese toastie making you drool? Or that pizza? Or that mac’N’cheese? Have you ever ever made a mac’N’cheese? So you gotta try this recipe.

Mac’N’Cheese

Ingredients for 3 or 4 portions:

Cheese Mix:

1 Cup of Cashews

2 TBSP of Nutritional Yeast

Juice of 1/2 Lemon

1 TBSP (heaping) of Smoked Paprika

1/2 TSP of Turmeric powder

1 TSP of Vegetable Stock powder

1 TBSP of Cornstartch

1 Cup of Vegetable Milk (unsweetned)

Pinch of Salt and Nutmeg

Rest of the scene:

2+1/2 Cups of Whole Wheat Macaroni Pasta

2 Tomatoes

4 Pieces of Sun-dried Tomato

1 Red Chilli

3 Garlic Cloves

1 Red Onion

1 Bunch of Spring Onion

2 or 3 TBSP of Bread crumbs

Salt and Black Pepper

Intructions:

  • Do you see the ingredients list for the cheese mix over there? Throw in all that stuff in your blender;
  • In the meanwhile, cook your pasta. Don’t know how to cook pasta? F*ck man…
    • Bring some water with salt to a boil. Throw in your pasta. Stir it. Let it cook for 8 minutes. Or 10. Or 12. It really depends on the pasta you’re using. Check on the package;
    • Olive oil on the water? Sure, it’s a good way to waste olive oil. I don’t know about where you live, but here in Norway is expensive as sh*t;
    • The pasta is supposed to be al dente. What is al dente? Do you know that mushy pasta that they normally serve you in fast food restaurants? It’s not that;
  • While your pasta is cooking, chop your onion. Just freestyle. Big chunks and stuff;
  • Chop also your sun-dried tomato, fresh tomato, spring onion, garlic and chilli. Like a boss. Check it out on the video;
  • Check your pasta. It should be ready. Is it? So drain it and cool it down with cold water;
  • Now, in a screaming hot pan, fry your onion, garlic, sun-dried tomato and chilli. If your pan is a good one, there is no need for oil here, just a bit of water when it starts sticking. If your pan lost its powers long time ago, use some fat. Coconut oil or something;
  • When your stuff is looking like fried, and soft, and yummy, take half of it and throw it in the blender, together with the rest of the stuff for the ceese mix;
  • Blend the motherf*cker;
  • Throw your pasta back in the same pot you used to cook it, and add in your cheese mix, tomatoes, spring onions and the rest of the stir fried stuff. Season with some salt and black pepper, if desired;
  • Let it cook for about 3 or 4 minutes on medium heat. Just to thick it up a bit. You have to be always stiring;
  • Spread the thing on a tray or a casserole and bake it in the oven for 15 minutes on 200ºC;
  • Serve it topped with some chopped parsley just to show them who’s the boss;

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And keep it green. Keep it real!

Captura de ecrã 2016-05-11, às 15.46.13.png

Kcal Breakdown:

Blue – 60% Carbs

Red – 26% Fat

Green – 14% Protein

It helps A LOT if you comment 🙂

6 thoughts on “Behold The Mac’N’Cheese

  1. Reply
    Rice N Dine - 11 May, 2016

    Life is good indeed! And this made it even better. Thanks for sharing your delicious recipe! 🙂

    1. Reply
      Paulo Buchinho - 11 May, 2016

      Thank you very much for commenting 🙂 Hope you try the recipe 🙂

      1. Reply
        Rice N Dine - 11 May, 2016

        I’ll let you know when I do! 🙂

  2. Reply
    brendasickles - 11 May, 2016

    The pictures look so awesome. Thanks for posting this

    1. Reply
      Paulo Buchinho - 11 May, 2016

      My pleasure 🙂 Btw, it tastes even better :p

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