Picky Eater Approved Macaroni and Peas: The Creamiest, Easiest, Healthiest Mac ‘n’ Cheese Recipe Out There

Mmmm macaroni and cheese.  …It always gave me a stomach ache. -_-  I remember as a kid (my mother and sister are cheese hounds!) my mom would make this incredible baked gourmet mac n cheese. The kind with like 7 kinds of expensive cheese in it and the perfectly herbed bread crumbs on top. Oh ya.. and I remember it used to give me such a bad stomach ache that I would actually only give myself a portion if it was on top of a pile of mixed greens, just too decedent for me I guess.  More power to you if you can stomach the stuff.  If you’re like me and would like to try a healthier alternative that the entire family will love, I am confident that this recipe will not disappoint!

ogmacnpease

This was the most popular special ever at the organic vegan restaurant I work at in Boston, Organic Garden Cafe. I made it for a friend for their family Christmas party (huge family with lots of kiddos!). Toss your qualms of handing over two massive casserole dishes of cauliflower based  “mac ‘n’ peas” out the window! This stuff is GOOD! Clean plate club, UNITE! (Just wait until after they tell you they love it to say each serving has 2 1/2 servings of vegetables 😀 )

Serves about 6:

  • 1 cauliflower, rough chop into large florets
  • 1 yellow onion, discard outer layer and chop into quarters
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons + 2 teaspoons olive oil
  • 1/3 cup nutritional yeast
  • 1-2 garlic cloves
  • Juice of 1/4 lemon
  • 12 oz dry elbow macaroni pasta (I like using brown rice pasta!)
  • 2/3 cup frozen peas
  1. Steam onion and cauliflower until soft and translucent (about 15 minutes)
  2. Combine steamed vegetables with salt, pepper, olive oil, and nutritional yeast in a food processor S blade or high speed blender and blend until smooth
  3. Boil macaroni according to manufacture’s instructions and mix with peas. Pour sauce over macaroni and peas and mix well. Transfer to casserole dish for serving
  4. Top with rawmesan:
  • 2/3 cup cashew
  • 2 teaspoons salt (or to taste)
  • 1 very small garlic clove (or 2/3 of a medium one)
  • Paprika to garnish
  1. Grind in blender to parmesan consistency
  2. Sprinkle on top of macaroni n peas
  3. Garnish with paprika and extra love ❤
1 Serving Mac N Peas with Rawmesan (based on 6 servings)
Total Calories 487 calories
Protein 17 grams
Carbohydrate 76 grams (5 CHO exchanges)
Total Fat 13 grams:
Monounsaturated Fat 7 grams
Polyunsaturated Fat 2 grams
Linoleic Acid

Saturated fat

2 grams

2 grams

Fiber 7 grams
Cholesterol 0 mg
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6 thoughts on “Picky Eater Approved Macaroni and Peas: The Creamiest, Easiest, Healthiest Mac ‘n’ Cheese Recipe Out There

  1. Hey Katie – Was there a typo on the amount of salt in the topping for this (with the cashews Etc)? This is EXCELLENT, but seriously too salty with 2 teaspoons of salt in the rawmesan topping. What do you think?

    1. Yes! That is a lot of salt, isn’t it! It is possible that it is a typo. I actually used a different rawmesean recipe with brazil nuts and herbamare when I made it but it was a lot of salt tasted like parm! Let’s try with less salt and see what happens.

  2. Yeah, with 1 tsp of salt already in the recipe, next time I’ll try 1/2 tsp of salt in the rawmesan – is Parmesan actually salty anyway? The cashews and raw garlic are contributing a nice punch of flavor already. We used a brown rice, gluten-free pasta and loved the result. Will definitely be making this dish again, Katie – thanks for sharing! I question the sodium value on the nutrition info for the recipe as written though – with 3 teaspoons of salt for 6 servings, that’s gotta be way off.

      1. Hey Katie – Made this recipe again last night. This time we used 3/4 tsp of salt for the cauliflower and onion sauce and 1/2 tsp of salt in the Rawmesan. These amounts agreed with the palates of the tasters at our house – we think it’s pretty much perfect 🙂 Thanks for sharing this yummy, vegan comfort-food recipe!

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