A good Mac and Cheese needs lots of sauce. This Mac and Cheese is creamy and packed full of vegetables that even your kids will eat. This recipe is super easy and requires very little prep, cheap and freezes well.
Serves 6
Ingredients
1 cup of unsweetened plant milk
1 can coconut milk (or substitute with 400mls more of plant milk for low fat option)
1 cup of water with 2 teaspoons of vegetable stock
1/4 teaspoon turmeric
1 teaspoon Dijon mustard
1/2 cup nutritional yeast
1 tablespoon miso paste
3 cloves garlic
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1 cup frozen spinach (optional)
3 1/2 cups of pumpkin (approx 1/2 large crown or one small butternut)
2 1/2 cups Kumara (approx 2 medium kumara)
1 packet of pasta elbows
2 cups old bread (or breadcrumbs)
1 tablespoon olive oil + 1 teaspoon
salt and pepper
1 handful of fresh thyme (or dried)
In a large microwave safe bowl mix together plant milk, coconut milk, water, stock, nutritional yeast, dijon mustard, miso paste, nutmeg and garlic cloves. Dice pumpkin and kumara into 2cm cubes and add to bowl with frozen spinach. Microwave on high for 25 minutes (alternatively boil on stove until veges are soft). In mean time cook pasta until a few minutes before it is fully cooked and drain. Stir through 1 teaspoon of olive oil to prevent sticking. Once your vegetables have cooked puree with a blender or blender stick until smooth and stir through lemon juice and salt and pepper to taste. Stir sauce through pasta and place in a large baking dish or skillet. Shred bread into pieces and toss in 1 tablespoon oil, thyme and salt and pepper. Sprinkle bread on top of pasta. Cook for 10-15 minutes, in oven at 180 degrees Celsius, until golden on top.