It's Mac-and-Cheese Monday! Today I'm sharing two recipes for the price of one: it's a PPK recipe mash-up! I wanted to make the Chipotle Mac & Cheese With Roasted Brussels Sprouts but with the sauce from the Sunflower Mac recipe, so I started off with the Chipotle Mac & Cheese With Roasted Brussels Sprouts, and once the sprouts were roasted I switched to the Sunflower Mac recipe and blended a chipotle pepper into the sunflower sauce. Only one, because I'm a wimp.
![(Sunflower) Chipotle Mac & Cheese With Roasted Brussels Sprouts]()
![Blinky McBlinkerson]()
His feathers look brighter and more colorful depending on where the sun hits them
(see my previous post)
![Vegan MoFo]()
Oh yeah. It's good stuff. The sauce is so yummy and smooth and creamy (thanks, Blendtec!), and the Brussels sprouts go so well with the sauce. Cashew based sauces are nice, but I'm not made of monies here. The chipotle adds a nice kick and a "grown-up" flavor to the dish, even though I only dared throw one very small pepper in there. I tell ya, I could skip the pasta and just have the spicy sauce and the roasted Brussels sprouts and be a happy camper! I had quinoa elbows, in case you were wondering. I mean in the dish - my elbows are fairly normal human elbows. As you can see, my sprouts are a bit charred. Apparently I'm going through a burning phase.
Hey! Have you ever seen a blinking hummingbird? Here's one!
His feathers look brighter and more colorful depending on where the sun hits them
(see my previous post)
