This take on instant mac ‘n’ cheese uses pureed edamame and a simple cheese sauce for ultimate creaminess.
1 cup shelled edamame
1/4 cup butter, melted
1 pound medium shell pasta
1 1/4 cups whole milk
1 cup Vermont white cheddar powder
1/4 cup butter
1 teaspoon salt
1/4 teaspoon white pepper
Freshly grated Parmesan cheese
Freshly ground black pepper
1.) Blanch edamame in boiling, salted water for about 3 minutes, until tender but not overcooked. Drain and transfer to a small food processor or blender and add salt and pepper. Turn on blender and slowly pour in melted butter. Blend until pureed. Set aside.
2.) Cook pasta in boiling, salted water until 2 minutes before suggested cook time. In the meantime, whisk cheddar powder into the milk. When pasta is done, reserve 1/4 cup pasta water, then drain pasta and add back into pot.
3.) Over low heat, add butter, stirring until melted and pasta is coated, then add milk mixture and pasta water. Bring to a low simmer, and cook until sauce thickens, then add edamame puree to taste.
4.) Serve in bowls with Parmesan and freshly ground black pepper.
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