Sun-dried Tomato & Thyme Mac and Cheese
Updated: Sep 25
400g Of Macaroni (or small pasta shape of choice)
5 tablespoon Nutritional Yeast
¾ teaspoon Sea Salt
1 teaspoon Garlic Powder
1 tablespoon Apple cider vinegar
1 tablespoon Oil from Sundried tomatoes
1 tablespoon White Miso
100g of Mature style vegan cheddar (shredded)
100g of Mild vegan cheddar (shredded)
1 1/2 teaspoons Mustard
500 ml Milk
50g Vegan Butter
50g Plain Flour
¼ teaspoon of Nutmeg
1 Bay Leaf
1 tablespoon Sun dried tomato oil
3 Sun dried tomatoes chopped
1 Tablespoon of nutritional yeast
1 Teaspoon of dried or fresh thyme
Start by blending the milk with garlic powder, salt, apple cider vinegar, sundried tomato oil, mustard, white miso & nutritional yeast until smooth. Bring a big pot to a bowl to cook the pasta, season really well so it tastes like the sea, and cook your pasta al dente. Drain and set aside.
Melt the 50g of butter in a sauce pan and once it’s melted as the 50 grams of flour, stir with a whisk and cook out the flour for 2 minutes. Slowly pour the milk into the roux, whisking in between as it thickens. Adding bit by bit and whisking all the lumps out. Add the nutmeg and bay leaf. Cook the roux whilst continuously stirring for another 5 minutes, never bringing to a boil. After 5 minutes it should be the consistency of double cream. Add the shredded mature style vegan cheese and stir off the heat till it melts.
Chop up the three sundried tomatoes & fresh thyme (if using fresh) and then place in a small bowl. Add the breadcrumbs, nutritional yeast, and the sun dried tomato oil and stir to coat all the bread crumbs.
Preheat oven to 200c. Butter a deep baking dish or cast iron pan. Add the pasta to the cheese sauce and coat all of the noodles till it’s disputed evenly. Pour half of the coated noodles in the sauce. Evenly disperse the breadcrumb mixture on top.
Bake for 25-30 minutes until golden brown!