I can’t really wrap my head around the idea that ideally, I could go the rest of my life without my favorite food, homemade mac and cheese. So, to quell my cravings as they periodically arise, I created this.
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Ingredients

¾ cup rich chedder sauce (from this site)
2 tablespoon pine nuts (crushed)
½ cup bread crumb mix
1 tablespoon basil (chiffionade)
Salt and pepper, to taste
Dash paprika
1 zucchini (spiralized)

Recipe Directions

1. First spiralize the zucchini. Cut the strands into 2 or 3 inch lengths and put in a bowl.

2. Add in the cheddar sauce and mix gently with the noodles to incorporate. Add half the crushed pine nuts to the noodles and mix in.

3. For the bread crumbs, use whatever grain based bread you like and crumble. I used a basic mix of 1 cup wheatberries, soaked, sprouted and ground into a flour. I mix it with a touch of celtic sea salt, about a tablespoon of cold pressed olive oil, and a little water to form into a smooth dough. Then I spread into little circles like pitas and dehydrate until I like the texture. Just a simple basic bread, but you can crush it and make it into bread crumbs, too.

4. So, mix the breadcrumbs with the other half of the pine nuts, the basil, and salt and pepper if desired.

5. Set the blob of noodles on a dehydrator sheet and smush edges together to form a rough square. Sprinkle the breadcrumb mixture on top of the noodles and add a dash of paprika if you like.

6. Dehydrate at 115 either until it’s warm or up to 8 hours if you want it to incorporate a bit more.

Rawrach's Thoughts

By rawrach

I can’t really wrap my head around the idea that ideally, I could go the rest of my life without my favorite food, homemade mac and cheese.

So, to quell my cravings as they periodically arise, I created this.

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Comments

Top voted

rawrach

Jun 02, 2010

42 votes
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I soak them for about 10 hours, sprout them for 24 and then grind them up. The breadcrumbs were really just leftover from bread I had made before. I don't know that I'd go through all the work of making bread just for this if I didn't have it sitting around all crumbled with nothing to so. You could just do an herb crust with basil and pepper or you could mix with some more crushed pine nuts instead if you wanted a crust but didn't have bread laying around.

mandelicious

Jun 02, 2010

37 votes
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must try... am an absolute mac & cheese junkie. yes, i would use leftover bread of some kind, like onion bread or authentically onion bagels.

Hippie Chick

Jun 02, 2010

33 votes
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Wow! This sounds so yummy. The breadcrumbs sound like a bit of work though. How long in total does it take to soak and sprout the wheatberries?

All

anmanoel

Jun 02, 2010

19 votes
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i know what you mean!! i've loved mac and cheese since i was little.. it's always what i want to eat when i'm a little sick. will definitely have to try this. :9 very creative!

mandelicious

Jun 02, 2010

37 votes
+
Vote up!
-
Vote down!

must try... am an absolute mac & cheese junkie. yes, i would use leftover bread of some kind, like onion bread or authentically onion bagels.

Top Voted

rawrach

Jun 02, 2010

42 votes
+
Vote up!
-
Vote down!

I soak them for about 10 hours, sprout them for 24 and then grind them up. The breadcrumbs were really just leftover from bread I had made before. I don't know that I'd go through all the work of making bread just for this if I didn't have it sitting around all crumbled with nothing to so. You could just do an herb crust with basil and pepper or you could mix with some more crushed pine nuts instead if you wanted a crust but didn't have bread laying around.

Top Voted

Hippie Chick

Jun 02, 2010

33 votes
+
Vote up!
-
Vote down!

Wow! This sounds so yummy. The breadcrumbs sound like a bit of work though. How long in total does it take to soak and sprout the wheatberries?

Top Voted

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