Recipes and Cooking Macaroni and Cheese with Cashew Cream 5.0 (1) 1 Review A skillet-toasted bread crumb topper provides buttery crunch to this homemade mac and cheese from Gina Homolka. By Gina Homolka Gina Homolka Facebook Instagram Website Gina is a recipe developer and founder of the award-winning blog Skinnytaste and the No. 1 New York Times bestselling author of The Skinnytaste Cookbook, Skinnytaste Fast and Slow, Skinnytaste One and Done, The Skinnytaste Air Fryer Cookbook, and Skinnytaste Meal Prep and Skinnytaste Air Fryer Dinners. Her work has been featured in Fitness Magazine, Better Homes & Gardens, Glamour.com, Oprah.com, and more. Learn about BHG's Editorial Process Published on February 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 25 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients ½ cup raw cashews 1 cup water, plus more as necessary Kosher salt 8 ounce whole-grain macaroni elbows or other short pasta 2 ½ cup broccoli florets 1 teaspoon butter* 1 cup shredded cheddar cheese* 1 ½ tablespoon grated Parmesan or nutritional yeast* ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon dry mustard powder Toasted Bread Crumbs (optional; see recipe) Directions For cashew cream: In a blender combine cashews and 1 cup water. Blend on high until very smooth, about 2 minutes. (If not using a high-speed blender, soak your cashews in boiling water 2 to 4 hours before blending.) Cook pasta according to package directions. Add broccoli for last 2 minutes of cooking. Drain, reserving 1 cup of the cooking liquid. In the same pot, heat butter over low. Add cashew cream, cheddar cheese, Parmesan, garlic powder, onion powder, mustard powder, and 1/2 teaspoon kosher salt. Whisk constantly until cheddar is melted, 1 to 2 minutes. Remove from heat. Add pasta to pot and stir, adding enough of the reserved cooking liquid until creamy. Adjust salt as needed. If desired, top with Toasted Bread Crumbs. Serves 4. * This recipe is easy to adjust for food intolerances or diets. Substitute gluten-free macaroni, use dairy-free butter and cheddar (Gina recommends Violife brand), or substitute dairy-free Parmesan (Go Veggie is Gina's go-to) or nutritional yeast. Nutritional yeast is a dairy-free ingredient often used as a substitute for Parmesan.Nutrition analysis: 403 calories, 15 g protein, 56 g carbohydrate, 16 g total fat (4 g sat. fat), 0 mg cholesterol, 9 g total fiber, 4 g total sugar, 7% Vitamin A, 57% Vitamin C, 354 mg sodium, 4% calcium, 32% iron Toasted Bread Crumbs: In a large skillet melt 1 tablespoon butter over medium. Add 1/2 cup panko. Cook and stir 2 to 3 minutes or until toasted. Remove from heat. Stir in 1 tablespoon chopped fresh herbs, such as flat-leaf parsley, thyme, rosemary, or basil. Rate it Print Nutrition Facts (per serving) 429 Calories 20g Fat 50g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 429 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 32mg 11% Sodium 319mg 14% Total Carbohydrate 50g 18% Total Sugars 4g Protein 20g Vitamin C 50.9mg 255% Calcium 253mg 19% Iron 5.3mg 29% Potassium 327mg 7% Folate, total 48.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.