Quick Macaroni Cheese from Food for a Future

Quick Macaroni Cheese from Food for a Future

Do you have cheese cravings? Want an easy to make but filling meal? This mac & cheese recipe is delicious! Get the pasta on to boil then whizz up the sauce and heat quickly. Nom.

Recipe from our lovely friends at Food for a Future, an East Midlands vegan outreach group from the legendary Veggies

Shopping tips

  • Jalapeno peppers are a chilli pepper widely used in Mexican and other Latino food. Brands to look for include Tesco and Old El Paso but there are others. Use a bit of chilli powder if you can’t find them or want a more budget alternative! It doesn’t have to be spicy hot, it just adds depth of flavour.
  • Nutritional yeast flakes are a vegan must-have! Found in Holland & Barrett, independent health food shops and increasingly, in larger branches of some supermarkets. Alternatively, try online: everyone from RealFoods, Goodness Direct and Veggie Stuff to Ocado and Amazon sells it!
Not too trickyNot too tricky Gluten free Reduced sugar, diabetic friendly Quick meal Low fat, low sugar, diabetic friendly Cheap as chickpeas
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Preparation time

Cook time

Total time

15 minutes

Cuisine

United States and Canada

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

4

Ingredients

Pasta

  • Large pot of boiling, salted water
  • 350-400g small-medium tubular pasta, eg macaroni, penne or rigatoni (use GF if preferred)

Sauce

  • 1 cup raw cashews (soaked for 1 hour). Raw means unroasted and unsalted. Cashew pieces are a cheaper option
  • 1 small onion
  • 1 tsp garlic – fresh or from a tube
  • 1 tsp dill
  • ½-1 tsp salt, start small, add more if necessary
  • 1 cup nutritional yeast flakes
  • 1.5 cups boiling water (360-400mls)
  • 10 jalapeno pepper pieces (from a jar, or 1 whole pepper) OR a pinch or two of chilli powder
  • 1 tbsp Dijon mustard
  • 1 tbsp cornflour or arrowroot

Optional

  • 1 tbsp soya sauce (tamari is GF)
  • Paprika – sweet or smoked – to sprinkle on top
  • ½ pack silken tofu, blended with the rest of the sauce – this adds extra protein and smoothness
  • Melting vegan cheese and sliced tomatoes for a topping. Violife melts well and is widely available. Greek-style from Tesco or Sainsbury also melts and tastes very good

Instructions

  1. Put pasta on to boil in the salted water.
  2. Blend sauce ingredients together for 3 minutes until smooth.
  3. Heat up the sauce and pour on the cooked, well-drained pasta. Mix in well, taste and season. Serve – preferably with something green like broccoli or a big salad.
  4. If you want to bake it, set the oven to 220°C/450°F/Gas Mark 7, add some grated vegan cheese and sliced tomatoes and cook for 10-12 minutes or until the cheese starts to brown. Or stick it under a hot grill to brown the top.

Optional extras / notes

  • ‘+ 60 minutes to soak the cashews – the dish itself only takes 15 minutes to make

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