.JPG)
Y'all I gotta say that I LOVE mac 'n' cheese. Macncheese? Man and cheese. Mac n' cheese? Mac n cheese. There are too many terrible ways to spell that and none of them look right. Point is, I love mac n cheese. I used to make the blue box on the daily when I was living at home. I remember having to write an instructional how-to essay for Mrs. Horne in 7th grade, and I of course neglected this elementary assignment on the grounds that I had more important things to do, like jump on the trampoline or read Harry Potter. So the next day in homeroom I whipped out this excellent essay on how to make mac n cheese - FROM MEMORY. Prophetic?
Actually. Considering how often I throw together (hopefully accurate) recipes for my blog from memory, I'd say that particular memory is creepily prophetic.
God I love mac n cheese. Ok let's get started with this one, because it's lovely and simple and delicious, Here's what you'll need (serves 2):
a normal amount of pasta
2 veggie dogs, sliced lengthwise
1.5 Cup chopped kale
1 Tbl olive oil
1 Tbl smoked paprika
1 tsp chili powder
1 tsp black pepper
1 tsp sea salt
2 tsp turmeric
1/2 Cup nutritional yeast flakes
1 Cup soy creamer
1/2 Cup almond milk
Begin with preparing your pasta, because your sauce will be done by the time it's finished.
In a small skillet, toss your sliced veggie dogs in olive oil in medium-high heat until a little crispy. Set aside.
In a sauce pot, heat the olive oil over medium for a half a minute, then toss in your kale. Saute on medium for about 2-3 minutes, or until totally wilted. Add the paprika, chili powder, salt and pepper, turmeric and nutritional yeast and stir until incorporated. Slowly add the creamer, then top off with some almond milk. Whisk until fully mixed. Chop your crispy veggie dogs and toss these into the mix. Toss with pasta and BOOM.
