Creamy Mac ‘n’ Cheese

This is an awesome recipe for hiding veggies (ideal if you’re feeding some fussy eaters!).

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   Put the cashews into a small bowl and cover with hot water straight from the kettle while you carry out the next steps.

   
3. 3

   Put all the veggies on a large baking tray. Season with salt, pepper and the paprika, then drizzle with olive oil. Combine with your hands and roast for 10 minutes.

   
4. 4

   Remove the baking tray from the oven, add the garlic cloves, then roast again for another 10 minutes.

   
5. 5

   Meanwhile cook the pasta as per the packet instructions.

   
6. 6

   Drain the cashews and put them into a blender with the lemon juice, nutritional yeast, miso paste, Dijon mustard and plant-based milk. Remove the veg from the oven (but leave the oven turned on), peel the onion and garlic, and add both to the blender along with the remaining roasted veg. Blend to create a smooth ‘cheesy’ sauce.

   
7. 7

   Drain the pasta and place in a baking dish, then pour the cheesy sauce on top and stir to combine.

   
8. 8

   Put all the breadcrumb ingredients into a small bowl and stir to combine. Sprinkle all over the mac ’n’ cheese, and bake for 10 minutes.

   
9. 9

   Remove the mac ‘n’ cheese from the oven and serve! Delicious!