"Mac n Cheese"
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Okay, so we’ve called this Mac N Cheese but our version had neither mac nor cheese! Tasted great though! We found this recipe in Vegan Life magazine from Eleni McCallum and adapted slightly to fit what we had in our cupboards:
You’ll need 2 saucepans and a baking dish.
Serves approx 6
Ingredients (when in italics available from Incredible Bulk)
300g Penne Pasta, or any pasta of your choice (£1.05)
1/2 onion chopped
Approx 100ml Olive or Rapeseed Oil (98p/60p)
Approx 100g flour of choice
750ml milk of choice (cashew is nice and creamy!) (approx £1.50)
1 tablespoon mustard
5-10 tablespoons of nutritional yeast (approx £1)
25g breadcrumbs
salt and pepper to taste
Total cost from Incredible Bulk approx £4.53/ 76p pp
Method:
Preheat oven to 180 C.
Cook pasta, ours takes around 8 mins, drain and place in baking tray.
Heat milk in a saucepan together with the onion and bring to a slow boil then remove from heat.
Add oil to another saucepan, add flour and whisk to combine. Gradually add the milk and onion mix, whisking constantly and heat until mixture thickens. Take off heat and add nutritional yeast, mustard, salt and pepper all to taste.
Pour sauce over pasta in baking tray and mix well.
Sprinkle breadcrumbs on top and bake in oven for 20-25 mins until golden on top.
Zero Waste Tips
You can make your own breadcrumbs from any leftover / stale bread - pulse in blender and store in freezer until you need.
Make your own milk - cashew, oat and soya would all work well in this recipe.