From the kitchen
Smoky Chipotle Mac and Cheese
A bold plant-based cheese sauce utilizing hemp milk to stand up to smoky chipotle heat without getting lost.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1 lb Elbow Macaroni
- 3 tbsp Butter or Olive Oil
- 3 tbsp Flour
- 2 1/2 cups Unsweetened Hemp Milk, warmed
- 1 cup Shredded Cheddar or 3/4 cup Nutritional Yeast
- 1 to 2 Chipotle Peppers in Adobo, minced
- 1 tsp Smoked Paprika
- Salt, to taste
Method
- Cook the macaroni in salted water until just shy of al dente; drain.
- Melt the butter in a saucepan over medium-low heat, whisk in the flour, and cook 1 to 2 minutes.
- Gradually whisk in the warmed hemp milk, whisking constantly, until smooth and thickened, about 5 minutes.
- Stir in the cheddar, chipotle peppers, and smoked paprika until fully melted and combined.
- Fold in the macaroni, season with salt, and serve immediately.
Kitchen note
Hemp milk's own earthy depth is a genuine advantage against the smoky chipotle here — a neutral milk would let the chipotle dominate, while hemp milk holds its ground alongside it.
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