- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 300g Essential Macaroni
- 1 Essential Cauliflower, cut into small florets, small leaves reserved
- 30g dairy-free butter alternative or spread
- 50g plain flour
- 600ml barista oat drink
- 1 tsp English mustard
- 2 tbsp nutritional yeast flakes
- 150g dairy-free Cheddar alternative (such as Cathedral City Our Plant Based Dairy Free Grated)
- 20g pack chives, snipped
For the crumb topping (optional)
- 50g breadcrumbs
- 1 tbsp olive oil
Method
Boil the macaroni and cauliflower together in a large saucepan of lightly salted water for 7-9 minutes, until just tender. Add the smaller cauliflower leaves to the pan for the final 2 minutes of cooking time. Drain well and return to the pan. Preheat the grill.
Meanwhile, melt the butter alternative in a saucepan, then stir in the flour to make a paste. Cook, stirring, for 1 minute. Gradually pour in the oat drink, whisking with every addition until smooth, then the mustard, yeast and ½ the cheese alternative. Bring to a gentle simmer, stirring until smooth and thick. Season.
Add the sauce and chives to the drained pasta and cauliflower and gently combine. Tip into a large (approx 2L) ovenproof dish and scatter over the remaining cheese alternative. Place on a baking tray and grill for 4-5 minutes, until bubbling and golden.
If liked, add some crunch by frying the breadcrumbs in the olive oil for 1-2 minutes until crisp and golden. Sprinkle over the macaroni cheese just before serving.
Cook’s tip
To boost the vegetable content further, add 150g frozen peas at the same time as the cauliflower leaves. Return the pan to the boil and continue cooking.
Nutritional
Typical values per serving (without topping) when made using specific products in recipe
Energy | 2,529kJ/ 602kcals |
|---|---|
Fat | 21g |
Saturated Fat | 13g |
Carbohydrates | 85g |
Sugars | 13g |
Fibre | 7.5g |
Protein | 15g |
Salt | 1.4g |