Nutso-Sweet Friday: Mac’n cheese remix

9 Comments / Morselicious Recipe, NutsoSweet
Happy NUTSO-SWEET Friday!
You asked, we played!
Mac ‘n Cheese remix:
Thank you for your submission, Amy. You are gluten free – luckily there are a variety of gluten-free pastas now available in brown rice and quinoa/corn. Choose your favorite shell or look for the traditional short tubed noodle.When it comes to your cheese you can opt for a nut-based “cheese”.  Buy it or make your own cashew cheese. OR use less cheese in low fat varieties
(You can mix it up using any type or combo you desire – try mozzarella, cheddar, Swiss, gouda.)Add in more flavor, texture appeal AND color with a variety of vegetables to get in heart-healthy nutrients and more dietary fiber that will keep you satified. I like chopped broccoli florets and or asparagus tips and love adding in red and orange bell-peppers, chopped.

Tips for Morselizing this recipe:

  • Cut the amounts of cheese in half or get creamy-licious with a nut-based cheese
  • Add in plenty of veggies for color, texture, flavor and added nutrients
  • Use a little olive or grapeseed oil vs butter or margarine
  • Use a little nut milk or soy milk to thin it out as needed
  • Try slicing zucchini or carrot ribbons in lieu of “pasta” or one of my fav’s: spaghetti squash, not macaroni shaped, but the texture is MORSELICIOUS! Also, LOVE sea kelp noodles found in the refrigerated section of Natural Food Markets and Dr. Oz LOVES shiritake noodles, found in MOST grocery stores. (Low carb-naturally)
  • You can always use your fav combo of spice/no-salt seasonings (garlic, onion powder, a little red pepper, thyme, oregano… ) to add a little more zest to your meal.
Please keep your requests and ideas coming!

9 thoughts on “Nutso-Sweet Friday: Mac’n cheese remix”

  4. Lauren O'Connor

    I hear you Amy on the substitute “cheeses”. When I ate dairy, I simply used less cheese (1/2 the amount) and sometimes a blend of low fat and regular. I’ll have to look up “sea kelp noodles”.

  5. amy wasserman

    i don’t think i have the cashew cheese recipe but if it uses raw cashews, i don’t think i can eat it. and i’ve tried cheese substitutes which taste about as much like cheese as carob tastes like chocolate. but i LOVE your pasta substitutions. do you have a link for sea kelp noodles? i don’t know that i’ve heard of them. and i’ll check out dr. oz’s noodles too. YUM

  6. jill

    hi, mo and amy (and friends),

    i hear you can also use nutritional yeast as part of the substitution for cheese for the flavor – it’s sort of nutty, and i think it works well with mac n cheese. i’ve used it on popcorn and it’s yummy.

    1. Maura Knowles

      Great suggestion, Jill!
      I LOVE nutritional yeast and DO make a cashew cheese with it.
      Why didn’t I think of adding that to this post?
      YOU ROCK!
      🙂

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