Let’s cook! “JP’z Skintastic Mac n Cheese”
In a cook pot, cook 6 oz of 100% whole wheat elbow macaroni pasta in boiling water until al dente, remove, strain, rinse and set aside in bowl covered with plastic wrap.
Meanwhile, in saucepan combine 10 oz medium diced sweet potato and 4 oz medium diced carrots with 2 cups unsweetened almond milk, bring to a simmer on medium heat and simmer uncovered until sweet potatoes and carrots are tender, about 20 minutes. Strain sweet potatoes and carrots into bowl reserving almond milk.
Measure almond milk and if less then 1 ½ cups add additional new almond milk to equal 1 ½ cups. Place sweet potatoes and carrots in blender with almond milk, 6 oz silken extra firm tofu, ½ teaspoon kosher salt, ½ teaspoon Dijon mustard, 1/8 teaspoon ground black pepper, ¼ teaspoon ground nutmeg, pinch cayenne pepper and blend until smooth.
In large bowl combine this pureed sauce with cooked pasta, shredded rice or low fat mozzarella cheese (optional) and mix well. Place in a 10”x12” two inch deep baking pan and bake uncovered at 350°F for 25 minutes. Remove and serve.
Mega Bonus! By being creative you can use the sauce part of this recipe to make nacho sauce, au-gratins and “skintastic cheese less sauce” to serve over broccoli or your favorite beautifying foods. Enjoy, feel good, smile and glow!
Dream, Innovate and Create in Your Kitchen
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