Week-day One Pot Mac & Cheese
No nuts involved, the pasta is cooked in milk and with a little help from Miso and Sun-dried Tomato, it adds that umami cheese tang. Really in under 20 minutes! The perfect thing to make in these colder months.
200g Macaroni or small pasta of choice (orzo works really well)
350g Non-dairy Milk
65g Vegan Mature Cheddar (Grated)
Knob Of Vegan Butter (Optional)
Pinch of Fresh Nutmeg (Optional)
Salt and Pep to taste
150g Non-dairy Milk
1 Tablespoons Sundried Tomato Oil from Jar
2 Sun-dried Tomato’s from Jar
1 Tablespoon White Miso
3 Tablespoon Nutritional Yeast
1 Tablespoon Mustard
1 Tablespoon Apple Cider Vinegar
Good Pinch of Salt
Add all cheese sauce ingredients into blender, and blend till smooth.
Add 350g of milk, 125g water in a sauce pan with a pinch of salt, allow to come to a boil. Add pasta, then drop the heat to medium/low. Allow to cook for 6-7 minutes covered, stirring occasionally to avoid sticking. After 6-7 minutes the pasta should be cooked/al dente. Add the cheese sauce, and cook on medium/low for another 3-4 minutes, stirring occasionally until you get the desired thickness. Finally add the grated cheese, vegan butter, black pepper and nutmeg. Stir off the heat to melt the cheese and serve up.