Ultimate Mac & Cheese
Creamy, cheesy, comfort food at its finest!
Makes 1 large dish, serving 4-6
Ingredients:
Sauce:
3 tablespoons olive oil
3 tablespoons plain or wholemeal flour (or for gluten free 2.5 tbsp Arrowroot)
350-500 millilitres non-dairy milk
100 grams soaked cashews (optional – for the ultimate creamy texture)
1/2 teaspoon salt
4 heaped tablespoons nutritional yeast
1 tablespoon white miso
1 teaspoon garlic granules
1⁄2 teaspoon onion granules
Freshly ground black pepper
1⁄2 teaspoon smoked paprika
500 grams wholemeal or gluten free pasta
Method:
- Place a pan of water on to boil and cook pasta as per packet instructions.
- While the pasta is cooking add the olive oil to a saucepan over a medium heat. Add flour (or arrowroot) and cook for a few minutes.
- Stir in the milk, little by little, cooking over the heat until the sauce is thick and creamy.
- To the sauce add the remaining ingredients (aside from the cashews if using) and whisk to combine.
- If using the cashews, blend with 250 millilitres of water to make a cashew cream and add to the saucepan.
- Taste and adjust seasoning as needed.
- Pour the sauce over the drained pasta and serve immediately. Alternatively you can place the pasta in an oven proof dish and cook for 5-10 minutes under the grill for a crispy top.
If making gluten free and using the arrowroot you may want to blend the sauce after step 3 as arrowroot tends to clump and not give a smooth sauce, then add back to the saucepan for step 4.
Recent blogs/reviews by community members