Mac n Cheese
Servings: 2 people
Equipment
- Saucepan
- Vegetable Peeler
- Stick Blender of Food Processor
- Wooden Spoon
- Colander
- Oven-Proof Dish
Ingredients
- 160 g White Potatoes (or Sweet Potatoes) peeled and chopped
- 160 g Cauliflower Florets (or Carrots) Fresh or Frozen
- 160 g Dried GF Pasta
- Handful Sweetcorn Fresh or Frozen
- 3 tbsp Nutritional Yeast
- 1 tsp Onion Granules
- ½ tsp Garlic Powder
- 3 tbsp Vegetable Oil
- 1 tbsp Lemon Juice Fresh or Bottled
- 250 ml Vegetable Stock
- Two Handfuls Gluten-Free Rice Crumbs (or breadcrumbs) optional
- Parsley Fresh, optional
- Salt & Pepper to taste
Instructions
- To begin, bring two medium-sized saucepans of water to the boil.
- Drop in the potatoes and cauliflower into one saucepan. Pour the dry pasta into the other saucepan and cook according to packet instructions.
- Boil the vegetables for 8-10 minutes, or until soft. Drain and tip back into the saucepan. Add in the nutritional yeast, onion granules, garlic powder, vegetable oil, lemon juice, vegetable stock, salt & pepper.
- Using a stick blender or food processor, blend the sauce ingredients until completely smooth. If your sauce is too thick, add another 50ml water and blend again. You want a creamy, rich sauce.
- Add the pasta to your sauce and stir together well. Add in any other vegetables you like, such as sweetcorn or spinach.
- Pour the Mac N Cheese into an oven-proof dish. Top with gluten-free rice crumbs and fresh herbs, such as parsley, if using.
- If you’ve opted for the rice crumbs, place in the oven for 15 minutes at 220°C/425°F.
- To serve, top with vegan cheese and fresh herbs to taste. Enjoy!