Cheeseless Mac and Cheese Florentine

March 31, 2011

Okay, I get it. No one really craves cheese-less macaroni and cheese. All you’re left with is macaroni and… But this little number is something different. It has all of the delicious qualities of a standard mac and cheese, the gooey-ness, the creaminess, even the cheesiness, believe it or not, but without the actual cheese. I can see that you’re not sold yet.

White beans and cashews blended up together are what makes the consistency so cheese-like. But then it has all the flavors of a normal mac and cheese – dried mustard, onions, breadcrumbs, the works. It’s pretty much a win/win – a protein and vegetable filled, cholesterol-free (bonus!) dish, disguised as the comforting form of mac and cheese. You’re craving it a little bit now, I can tell. Make some and see if you ever go cheese-full again!? Okay, that’s not a challenge. Everyone loves cheese. But you know what I mean.

Calling all requests! I did a bit of spring cleaning this week. Great for the swim cap I thought I had lost 6 months ago. Bad for me realizing that I have over seventy cookbooks and magazines that I never turn to whenever I want to find a recipe. The internet has been my source for recipes and my cookbooks have been left for my bedtime reading (I like the pictures). But no more! I am challenging myself not to buy a single cookbook or magazine until I have tried something from every readable source that I have. And I need your help! Tell me anything you’d like to make – savory, sweet, brunch, dessert, vegan, gluten-free, really anything. And I will make it my mission to find a cookbook recipe, put my spin on it, if need be, and post as many as I can. Everyone wins!

Mac and Cheese Florentine (adapted from Fresh from the Vegetarian Slow Cooker)

8 oz elbow macaroni

10 oz package of frozen chopped spinach, cooked as directed, and drained

2 tablespoons olive oil

1 medium onion, chopped

1/2 cup raw cashews

1 and 3/4 cups water

1 can white beans, rinsed

1 and 1/2 tbl. miso paste

2 tsp. lemon juice

1 tsp. dry mustard

1/2 tsp. cayenne pepper

1/2 tsp. garlic powder

1/4 tsp nutmeg

2 tsp. salt

2 tbsp. butter

2/3 cup dry bread crumbs

1. Preheat oven to 350 degrees. Cook macaroni for 6 minutes in boiling water. Drain and add spinach. Toss to combine.

2. Saute chopped onions in the oil over medium high heat. Cook for 7-8 minutes, until translucent, but not brown. *Do not salt the onions!

3. Grind cashews in food processor. Add 1 cup of water and blend. Add cooked onions, white beans, miso paste, remaining 3/4 cup water, lemon juice, dried mustard, cayenne, nutmeg, garlic powder and salt. Blend again until smooth. Taste and adjust the spices as necessary. Pour bean/cashew sauce over the cooked macaroni and spinach. Mix until well combined.

4. Pour mixture into lightly greased casserole dish.

5. Melt butter in a pan, over medium-low heat. Add breadcrumbs and toast until browned and fragrant. Spread on top of casserole. Bake for 30 minutes until brown and bubbly. Let sit for 5 minutes before digging in.

This entry was posted on March 31, 2011 at 9:24 am and is filed under savory, Uncategorized.

3 Responses to “Cheeseless Mac and Cheese Florentine”

Holl Says:

March 31, 2011 at 2:14 pm
SO YUM!! Can substitute soy sauce if you don’t have miso on hand, and pile on the spinach! I always end up wanting more than the 10oz. the recipe calls for.

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Last Minute Thanksgiving Ideas « Social Kitchen Says:

November 23, 2011 at 9:25 am
[…] Cheeseless Mac and Cheese […]

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kitchenaid refrigerator Says:

July 27, 2013 at 5:19 am
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