I can’t really wrap my head around the idea that ideally, I could go the rest of my life without my favorite food, mac and cheese. The homemade kind. So, to quell my cravings as they periodically arise, I created… this.
Oops, just ate all of it before I took a picture. Will add next time. This was yumm…
¾ cup Rich Chedder Sauce, from this site
2 tablespoon raw pine nuts, crushed
½ cup Raw bread crumb mix
1 tablespoon basil, chiffionade
salt and pepper, to taste
1 zuchinni, spiralized
First spiralize the zuchinni. Cut the strands into 2 or 3 inch lengths and put in a bowl. Add in the chedder sauce and mix gently with the noodles to incorporate. Add half the crushed pine nuts to the noodles and mix in.
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 TBS 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.
So, mix the breadcrumbs with the other half of the pine nuts, the basil, and salt and pepper if desired.
Set the blob of noodles on a dehyrator 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.
Dehydrate at 115 either until it’s warm or up to 8 hours if you want it to incorporate a bit more.