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Creamy cauli mac ‘n’ cheese ‘n’ peas (ve)
Our creamy cauliflower mac 'n' cheese is a delicious plant-based alternative to traditional mac 'n' cheese. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 5 minutes
- Cooking Time: 40 minutes
Ingredients
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550 gcauliflower broken into florets
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1200 mlveg stock
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500 gmacaroni uncooked
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1.5 kgcauliflower sauce
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70 gplant-based butter
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70 gplain flour
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125 gplant-based grated cheese
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10 gnutritional yeast
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300 gpeas
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110 gcoarse breadcrumbs
Instructions
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Cook pasta in boiling water. Slightly undercook, as the pasta will continue to cook in the oven.
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To make the cauliflower sauce, boil florets in stock until cooked through (approximately 12 mins).
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Blend cooked cauliflower in stock until smooth.
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Melt butter, stir in flour and cook for 2 mins, stirring.
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Add cauliflower sauce to flour and butter, a little at a time, stirring constantly to give a smooth sauce.
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Add the cheese and nutritional yeast, and stir until melted.
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Combine the sauce, cooked pasta and peas.
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Put mixture in a baking tin and cover with an even layer of breadcrumbs.
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Bake at 200°C for 25 minutes.
Notes
Top tip: if the macaroni is likely to cool before adding to the sauce, drizzle over a small amount of rapeseed oil to prevent it from clumping and sticking together.
Key facts per serving:
Fibre: 4.8g
Protein: 8.6g
Saturated fat: 3.7g
Other nutrition facts: contains iron & zinc
Co2 emissions: 0.65kg, very low (A rated)
