This delicious comfort food casserole is so rich and flavor full it’s hard to believe it’s good for you. The creamy sauces made with puréed white beans and cashews, resulting in loads of proteins and flavor without us back of dairy. The addition of spinach makes it an easy one dish meal that is especially suited to lazy suppers and you might enjoy a comforting casserole but don’t want to turn on the oven.

Cook Time: 3 Hours
Yield: Serves 4

Ingredients
8 ounces elbow macaroni
1 (10-ounce) package frozen chopped spinach, cooked according to package instructions and well-drained
2 tablespoons olive oil
1 medium-size yellow onion, chopped
1/2 cup unsalted raw cashews
1 3/4 cup water
1 1/2 cups low-cooked or one (15 1/2 ounce) can white beans, drained and rinsed
1 tablespoon white miso paste
2 teaspoons fresh lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
pinch of ground nutmeg
salt
1/2 cup dried breadcrumbs

How to Make
1. Cook the macaroni in a pot of salted boiling water until al dente, about 8 min. Drain and place in a large bowl. Add the spinach and toss to combine. Set aside.
2. Heat 1 teaspoon of oil in a medium-size skillet over medium heat, add the onion, cover, and cook until softened about 5 min. Set aside.
3. Grind the cashews to a powder in a blender or food processor. Add 1 cup of the water and blend until smooth. Add the onion, beans, miso paste, if using, the remaining 3/4 cup water, the lemon juice, mustard, cayenne, and nutmeg and seasonal salt. (The amount of salt you need depends on whether or not you use the miso paste, which tends to be salty.) Blend until smooth and taste to adjust the seasonings. Pour the sauce over the macaroni and spinach and mix well.
4. Transfer the mixture to a lightly oiled 4-quart slow cooker cover and cook on low for 3 hours.
5. Close to serving time, heat remaining 1 tablespoon oil in a small skillet over medium heat. Add the breadcrumbs, stirring to coat them with the oil. Cook, stirring until lightly toasted, 3 to 4 min. Remove from the heat and set aside. When ready to serve, sprinkle the toasted crumbs on top of the casserole.

How visitors found this page:

• www macaroniandcheeserecipe

1. Preheat oven to 400 degrees.

2. Stir the soup, cheeses, milk and pepper completely. Stir in pasta. Place in baking dish. Bake for 20 minutes, until it is bubbly!

TIPS: Top with your favorite bread crumbs for the last 5-10 minutes for brown, crispy topping. Stir in 1-2 cups of shredded baked or grilled chicken to make it a meal!

4 tablespoons butter, cubed
additional butter for greasing the casserole
1/2 pound uncooked elbow pasta
3 eggs, lightly beaten
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
4 cups grated Cheddar cheese
1 cup buttered bread crumbs or crushed club crackers, for topping

1. Preheat oven to 350 degrees. Butter a 2-quart casserole. In large pot of boiling water, with a tad of olive oil and salt added, cook the pasta until almost done.

2. In a mixing bowl, thoroughly blend the butter, eggs, milk, sour cream, salt, pepper, and dry mustard.

3. Drain the pasta and transfer it into a large bowl. Stir in 2 cups of the grated cheese. Add the butter mixture and stir well. Pour into the baking dish and bake for 30 minutes. Remove from oven and top with cheese and bread/cracker crumbs and place under broiler until golden.

TIPS: To make a full meal, add cooked chicken and broccoli! Just be sure to use a larger casserole than the called-for 2-quart size.

How visitors found this page:

• 3 cheese macaroni and cheese recipe
• baked macaroni and cheese 1 pound of pasta
• unique eats macoroni and cheese pizza

How visitors found this page:

• macaroni and cheese pizza
• macaroni pizza
• mac and cheese pizza
• cicis macaroni and cheese pizza recipe
• cicis macaroni cheese pizza recipe
• recipe for cicis macaroni and cheese pizza
• cicis macaroni and cheese pizza and recipe
• cici\s macorni and cheese pizza
• cicis pizza to go mac and cheese
• recipe for cicis macaroni pizza