June 13, 2017
The salty pancetta is a perfect, crunchy, topping to pair with these soft noodles.
I could live off mac and cheese probably as easily as I could live off pizza and donuts for the rest of my life. This has always been on of my favorites foods. Just cheese, in general, is amazing. I’m glad I was able to replicate a cheese sauce as close to actual cheese as I’ve ever tasted without using cashews or almonds.
Mac and Cheese with Pancetta (DF, GF, SF, NF, EF)
This is the closest version of 'cheese' I have ever tasted
Course:
Main Course
Ingredients
- 1 8oz box quinoa & corn elbow noodles
- 2 cups alternative milk
- 1/2 cup nutritional yeast
- 3 tbsp olive oil
- 1 tsp ground mace
- 1/4 tsp ground mustard
- 1/2 tsp apple cider vinegar
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/4 cup vegan butter (optional)
- 2-3 tbsp tapioca starch
- 4 slices pancetta lightly fried
- salt and pepper to taste
Instructions
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Cook the box of noodles according to the instructions on the box and set aside.
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In a medium saucepan, add the remaining ingredients except for the tapioca starch and pancetta. Whisk together and bring to a simmer then reduce heat.
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Take 1/2 cup of the mixture out in a small bowl or ramekin and stir in the tapioca starch until thick and creamy. Pour back into the saucepan and stir.
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Remove from heat and add noodles. Add salt and pepper to taste and top with crispy pancetta.
Recipe Notes
