Adult-ish Mac & Cheese
This pandemic has got me cooking with a lot less ingredients and more minimally.
This recipe is super rewarding and much lighter than your conventional Mac and Cheese. No roux involved. Butter slightly sweet from the roasted garlic & sweetcorn.
1 Cup Canned/Frozen Thawed Sweetcorn
1 Cup Non-Dairy Milk
Two Cloves Garlic
1 Tablespoon of Olive Oil for roasting
2 Tablespoons of Vegan Butter
Two Tablespoons Nutritional Yeast
50g Shredded Of Choice Vegan Cheese (I used a vegan mozzarella)
200g Small Pasta Shape Of Choice (I used pipe rigate)
Salt & Pepper to taste
Start pre-heating oven to gas mark 6. In a small bowl coat the corn with 1 tablespoon of olive oil and salt and pepper. Add to a baking sheet and spread evenly - add the two cloves of garlic in the shell to the tray and let it roast for 10 - 15minutes.
Once roasted add the corn, garlic, milk and nutritional yeast & 1/2 tsp salt to a blender. Blend till entirely smooth and silky. Set aside and cook your pasta al-dente, as you'll finish the cooking in the sauce. Once the pasta is finished cooking drain your pasta then take a frying pan and melt the vegan butter on a medium-high heat, let the butter foam and then add the blended sauce. Stir to combine the butter and the sauce and then add you pasta straight into the sauce, allow the sauce to thicken and coat the noodles for about 1 minute and then add your grated cheese. Stir until the cheese is melted into the sauce and cook for another minute. Season to taste if needed, then serve!