There’s something comforting about a mac ‘n’ cheese, and I’ve found that it doesn’t matter what diet or lifestyle I’m living, I always want some form of comfort food
This green mac ‘n’ cheese is comforting, cheesy, and flavoursome, whilst the green theme allows for extra veggies and a bit of fun in the dish too!
Green Mac ‘N’ Cheese
8
servings10
minutes40
minutes594
kcalKeep the screen of your device on
Ingredients
2 2 Leeks, sliced
2 2 Broccolis, florets removed and stems diced
1/2 Bunch 1/2 Parsley
Protein (Optional, go a tofu/chicken/bacon type)
500 grams 500 Dried Pasta (any will do, I’ve used elbows)
200 grams 200 Vegan Cheese (Optional but worthwhile)
60 grams 60 Nuttelex
60 grams 60 Spinach
1 litre 1 Milk
1/2 cup 1/2 Nutritional Yeast
1/3 cup 1/3 Flour
1/4 cup 1/4 Breadcrumbs
1 TBS 1 Dijon Mustard
Dried Oregano
Directions
- Preheat the oven to 200 and get a large pot with boiling water ready.
- Place 1 cup of milk, parsley and spinach into a blender and blend until smooth, set aside.
- Heat oil (or water) in a saucepan and sauté the leek & protein until soft/browned, set aside.
- In the meantime cook the pasta until al dente (or via the package instructions), adding the broccoli in the last 2 minutes. Drain, running cold water through the pasta if it sticks, set aside.
- Melt nuttelex in the saucepan used to cook the leek, then add the flour and stir and cooked through and the mixture is thick. Slowly incorporate the milk step by step, whisking constantly, until all added.
- Add in the Dijon mustard, nutritional yeast, and 150g cheese & stir, seasoning to taste. Add in the spinach mixture & stir, then the leek/protein mixture and the pasta/broccoli mixture and stir until incorporated.
- Pour into a large baking tray and top with remaining cheese, breadcrumbs, and oregano. Bake for 20 minutes or until browned, and serve.
