Truffled Mac n’ Cheese

I have been wanting to make this for months. I have put it off and put if off either because I was homeless or because I didn’t have all the ingredients or because the apartment fire alarm got pulled.

But I finally did the damn thang.

I was inspired by a mix of Heather’s mac and cheese and Mae’s humnut sauce, but I took it to the next level.

I mixed vegan with cheese.

I blended vegetarian with beef.

I dumped truffled salt upon healthy.

I crumbled carb onto low carb.

And it was good.

This might just be my favorite dinner. And it is healthy, despite all the jokes I am making about it. Two people could split the entire pan and walk away without a tinge of guilt. We certainly did…

“I had no idea healthy food could taste this good.” – Emily’s father

“OMG, Im sending a mass text out to the girls about this dinner.” – Emily

Recipe: Serves 2-3

Bake 1 medium spaghetti squash at 390 for 35 minutes.

In the mean time, mix together 1/4 cup hummus with 2 heaping tbsps of nutritional yeast. Thin with 2 tbsps water and stir. Then add about 1 to 1.5 ounces of fontina cheese and a large splash of milk. Microwave for 30 seconds, stir, and microwave again. Sprinkle in some truffled sea salt and stir until it is mostly smooth. This is your cheese sauce.

Saute 6 ounces of extra lean ground beef in a skillet until it is just thoroughly cooked. Set aside.

When the squash is done, scrape out the noodles into a large mixing bowl. Add in half a can of drained peas and the beef. Stir in lots of truffle salt. Pour in half of the cheese sauce and stir again.

Grease a casserole dish and pour in the squash mixture. Evenly spread the top with the rest of the cheese mixture.

Sprinkle 1/4 cup whole wheat breadcrumbs over the top and bake at 400 for a couple minutes. Turn up the heat to broil for 2 minutes to finish it off. To serve, sprinkle with more truffled sea salt!

Please make this soon, I promise you will not regret it. And you can easily vegetarianize or veganize it! Just nix the obvious ingredients and double up on the others.

Benefits:

Spaghetti squash * Contains vitamin C, thiamin, niacin, B6, and lots of fiber!

Lean beef * A lot of people look down upon beef because they think it is bad for their health. However, beef is actually very good for you as long as you buy lean cuts (I buy 95% lean) and limit your consumption to a couple times a week. I didn’t used to eat  red meat very often, but when I found out I was iron deficient, I started eating it at least 1-2 times a week. I have felt much better since! Lean beef is a great source of iron, B vitamins, and protein.

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15 thoughts on “Truffled Mac n’ Cheese

  1. Wow! This is such a creative post 🙂 Wonderful job girlie!
    Also, did you mention to me before that you’re transfering from SB to Davis? 😦 aww… that means you’ll be farther from So.Cal (where I am) haha.
    But as long as you’re happy where you are!

    Floey

  2. And this, my friend, is why I am always tempted to try out almost every one of your recipes. GRAAAAAAA. You make the most convincing cases, EVARRR. When I get my hands on spaghetti squash next… !

  3. I love this idea! Spaghetti squash and humnut sauce? I need to make this; it totally sounds like it would hit my mac n’ cheese cravings without keeling me over. Of course, I’d have to leave out all the fun stuff, like the truffled sea salt and the fontina, but still. Hah. My dairy-free, gluten-free tummy would thank me, I’m sure.

    Thanks for the inspiration! 😀

  4. Ok, Missy, you need to get yourself over to my place and make this for me tonight! It sounds delicious (seriously so good!) but I’m not in the mood to make anything fancy… so please, get over here!
    (thanks for the recipe too, just in case I decide to become unlazy, but probably not).

    Happy Friday!

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