Isa Chandra Moskowitz’s Chipotle Mac & Cheese With Roasted Brussels Sprouts
This recipe comes from Isa Chandra Moskowitz of Modern Love
- 8 oz macaroni (gluten-free, whole wheat, or any type)
- 1 lb of brussels sprouts, quartered
- 1 tbsp olive oil
- For the Sauce
- 1 cup cashews, soaked in water for at least 2 hours
- 4 chipotles, seeded
- 1 cup vegetable broth
- 2 cloves garlic
- 2 tbsp Bragg nutritional yeast flakes
Preheat the oven to 425° for the brussels sprouts, and prepare a pot of salted water for the pasta. In the meantime, line a large baking sheet with parchment paper. Toss the quartered brussels with olive oil and a dash of salt. Bake for 18 minutes, until lightly browned. There's no need to flip. Just let them roast.
To make the sauce: Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender this could take from one to five minutes.
When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for three minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt, toss in the brussels sprouts, and serve.
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