MAC DADDY TACO PLATTER
September 23, 2016
Can we talk about mac and cheeze for a moment?
Did you know mac and cheese is one of the biggest ticket items in prepared foods departments across the country? Pretty much everyone in America knows of and has had this staple comfort food growing up, fresh made by momma or right out of a box. We were definitely not immune to this in our childhood and the memories it imprinted are good ones. However, we cannot say it’s the healthiest so we hit the kitchen to do some tweaking.
There’s no need for dairy, in fact screw dairy, we don’t need or want it in this recipe. Our Wicked Healthy Base Cheez Sauce is super rich, creamy and wicked silky. There are a lot of cheeze sauce recipes out there, and we like this one for its use of miso, nooch (aka hippy fish food), smoked paprika, garlic and a few other things. They all work together to create a balance of flavors that scratch that itch for a good mac and cheeze with plenty of room to play with the recipe and adjust to pretty much any part of it to create and re-create some of our favorite dishes.
- Yield: 2 1x
- 8–12 fresh tortillas (3–4 inch)
- 2–3 cups your favorite vegan mac and cheese (give our homemade version a try and we’re kinda partial to making our own using our Wicked Healthy Base Cheez Sauce)
- smoked hot sauce powder (or cayenne & smoked paprika mixed)
- 1/4 head red cabbage, shredded
- 8–12 fresh basil leaves
- Preheat oven to 350.
- Warm tortillas and fill each compartment in the cast iron pan.
- Spoon the mac and cheese into each tortilla mold.
- Sprinkle the tops with powdered hot sauce and sriracha.
- Bake at 350 for 15 minutes.
- Remove and top with more sriracha as desired, topping with the cabbage shreds and basil.
Once this mac and cheeze is made, the possibilities for using it in other dishes is endless. One of those possibilities is this Mac Daddy Taco Platter. If you have a Lodge brand Wedge pan handy, just warm some tortillas, wedge into each chamber, top with the mac and cheeze, and BAM these tacos will be ready in no time. There are so many combinations we could add to these from plant bacon to maitake brisket … they all work and add an excitement of their own. We love the pop of color and contrast that the red cabbage and basil provides, but you can top with any fresh vegetable to create the Mac Daddy tacos of your dreams!