Southwest mac and cheese
575 cals, 19p, 84c, 16f (per meal)
4 oz (113g)
1 tbsp (4g)
2 tbsp (15g)
2 oz (57g)
6 oz (170g)
1 cup (240mL)
2 tbsp (16g)
2 dash (1g)
1 medium (2-1/2" dia) (110g)
2 tbsp (28g)
1
Cook pasta according to package instructions. Drain and set aside.
2
Meanwhile, melt butter in a large skillet over medium heat. Add onion, garlic powder, and some salt and pepper. Cook until onions have softened, 5-8 minutes.
3
Whisk in flour and almond milk. Bring to a simmer. Stirring often, cook until sauce thickens, 3-5 minutes.
4
Stir and cheese and cook until melted, 2-3 minutes.
5
Optional: For a smoother consistency, transfer sauce to a blender and blend until smooth. Return sauce to skillet.
6
Mix pepitas with the nutritional yeast and some salt in a small bowl.
7
Add cooked pasta and roasted red peppers to the sauce and stir to coat. Bring sauce back to a simmer a once it's heated through, transfer to a plate, top with pepita parmesan and serve.