I know I promised you a recipe tonight, but this didn’t taste as good as it looked. It was mehhh. 🙁
I was trying to create a dairy-less ‘macaroni and cheese’ combined with a baked cauliflower casserole recipe I saw in Runner’s World.
It was okay, but not tasty enough to share the recipe. Something was just off. Can you help?!
Here’s my made-up on the spot recipe (which didn’t work): Combined 8 ounce cooked whole wheat pasta, stir-fried broccoli and cauliflower, 1 and 1/4 cups of nutritional yeast, 3/4 cup almond milk, an egg, some hot sauce, pepper, and rosemary; poured in casserole dish; topped with panko bread crumbs; and baked for 15 minutes at 375 degrees.
It was a little dry and overpoweringly nutritional-yeasty. It just didn’t taste like my familiarly gooey macaroni and cheese (the Husband asked me to try to make a non-cheese option). It was blah.
I had an awesome orange afterwards. Loving the citrus lately.
Perhaps you all can help me tweak this recipe a bit? Any advice to making the concept work without cheese?!
Angela- Oh She Glows- made a delicious looking non-cheese mac and cheese! She used a butternut squash sauce as the “cheese.” Sorry I do not have the link, but check out her site! (I believe she posted this only a week or two ago…)