So turns out a lot of you liked that adobo cream sauce I made to go with the roasted poblano and jackfruit tacos! But I guess you don't like as much leftover sauce as I do (it did make quite a bit!) and I had some inquiries about what else you could use it for... well, just about everything... but anyway. I made an adobo chili mac & cheese with my leftover sauce so here's the quick and easy recipe for you.
** makes 2 large servings / 4 small servings
2 cups elbow macaroni
1 cup adobo cream sauce
3 tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp ground pepper
1/2 cup unsweetened nondairy milk
2 tsp apple cider vinegar
3 tbsp finely chopped parsley
1 cup grated vegan parmesan (optional)
extra ground pepper, to taste
Bring a pot of salted water to a boil and cook macaroni to al dente. Drain but not rinse. Then add the noodles back to the pot.
Meanwhile combine the adobo cream sauce with nutritional yeast, garlic powder, onion powder, sea salt, ground pepper, nondairy milk, and apple cider vinegar in a blender until smooth.
This will still work if you've reduced the amount of adobo chilis in the adobo cream sauce recipe, but again feel free to add anything to your own tastes once you blend it together.
Pour all the sauce over the cooked noodles and stir over low heat for 2 to 3 minutes to combine and get it all creamy. Remove from the heat and stir in 2 tablespoons of finely chopped parsley.
Poriton out servings and top with more finely chopped parsley, extra ground pepper to taste, and grated parm if using. Serve immediately!
So that parm grated on top is a brand called Jeezano and I picked it up when I loaded up on vegan cheese in Rome, Italy at a magical store called iVegan! I was literally running around the store yelling "HARD PARM, HARD PARM!" It looks so realistic and tastes amazing too. I picked up a bunch of other cheeses too that I'll be posting and reviewing over the next while so keep your eyes on the @hotforfood instastories.
And here's another idea in which to use the adobo cream sauce... how about as the dressing for our rainbow quinoa taco salad!