18 Oct White Island Mac N’ Cheese
This mac n’ cheese is inspired by the flavours of the food I had while travelling in Jamaica. Pumpkin and coconut milk are used to revamp the classic white cheddar mac n’ cheese.
Who else loved white mac n’ cheese growing up?
If you’re into this dish you will love this super easy-to-make recipe perfect for these cool fall days.
Pumpkin provides many health benefits because of it’s high content of potassium and Vitamin A. It keeps your eyes healthy, boosts your mood, helps to improve recovery after a workout, protects your skin, and improves heart health.
This white island mac n’ cheese is:
If you’re into the classic mac n’ cheese try this recipe out.
- 1 cup pumpkin purée (from can or use 1 small pie pumpkin)*
- 1 cup raw cashews, soaked and strained
- 1 cup full-fat coconut milk
- ¼ cup nutritional yeast flakes
- 2 tablespoons oil (olive oil, coconut oil, or avocado oil)
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon pepper, plus more to garnish
- ¼ teaspoon paprika
- 1-2 garlic cloves, mashed with skins removed
- 2½ tablespoons lemon juice (½ lemon, juiced)
- 454g bag/box of elbow macaroni, cooked**
- Baby kale, fresh thyme, sage, or basil, to garnish
- Sliced avocado, to garnish
- Brazil nut parmesan, to garnish
- Place the pumpkin, cashews, coconut milk, nutritional yeast, oil, salt, pepper, paprika, garlic, and lemon juice into a high speed blender and blend until smooth and creamy.
- Place cooked macaroni into a big serving bowl or pan and pour the creamy cheese mixture on top. Stir together until combined and the noodles are thoroughly coated.
- Serve the white island mac n' cheese warm with fresh greens/herbs, freshly ground black pepper, sliced avocado, and/or brazil nut parmesan.
**I used brown rice elbow macaroni to make this recipe gluten-free.