We're getting ready to leave for my mom's in Florida so I'm trying to use up all the food in the fridge. I'm afraid I've done too good of a job though. We're almost completely out, with more than 24 hours left to go. Oh well, I'd rather run out early than waste food, right? :-) So I had to reach in the pantry for lunch today, and use up some pasta. Zoe was thrilled of course, because this recipe is her favorite thing to eat.
I should warn you, this probably isn't anything like real mac-n-cheese. Zoe, who will be 9 years old in July, doesn't remember ever eating real mac-n-cheese. She was 2 when we found out she was reacting to gluten and dairy. Ashley was just a baby, so she's never even had it in her life.
So if your kids are new to eating this way, you may want to make them another mac-n-cheese, like Cybele Pascal's. Here is the link to her mac-n-cheese.
And one more thing before I give you my recipe. If you're near Fort Lauderdale, Florida I'd love to meet you this Saturday, May 7th, at 3:00! I will be hanging out with my family at BREW, near the Riverwalk, and I'd love to see you! You can bring your books for me to sign, and I will have some you can buy too. Here is the address to BREW.
5 minute Cashew Mac-N-Cheese
Add to pot of boiling water:
4 cups Tinkyada penne
2 tsp salt
Boil for about 14 minutes.
While the noodles are boiling add to blender or food processor:
1 & 1/4 cup plain cashews
1 cup water
1/2 cup chicken broth
2 tbsp ghee or grapeseed oil
1 tsp Herbamare
1 tsp lemon juice
Puree till creamy and smooth.
Add more cashews for an even thicker sauce.
Strain the noodles, then return them to the pot used to cook them.
Pour the sauce over the noodles and stir.
Thickens slightly after cooling for about 5 minutes.