Tuesday, 19 April 2011

Mac n 'Cheese'


So i really haven't been blogging that much recently, and shamefully it's down to the fact that i haven't been cooking much worth while. I started a new job a little over a month ago and it's almost like i've had no time to do anything! I have however been making this. It's great to make a big dish and portion it as it keeps well for a few days in the fridge and is great for lunches.
A nice variation on this (and to fool myself it's healthier than it is) it works if you add vegetables. My favorite is broccoli, but others would work too.
Photographs of this to follow - promise!


250g macaroni
1/4 cup vegan margarine (Pure Sunflower works well)
1/4 cup plain flour
2 1/2 - 3 cups boiling water
Pinch of salt
2 tablespoons stock powder (Marigold vegan is my choice)
2 teaspoons garlic powder
1 teaspoon rosemary
1 teaspoon thyme
pinch of turmeric (I hate the taste of this but you can't taste it and it is purely for colour - could be left out)
2 tablespoons canola oil
1 heaped cup measure of nutritional yeast flakes


You'll also need -
Breadcrumbs for topping (i make my own with day old bread and a food processor)

Pre-heat your oven to around 200C.

First you'll need to cook your pasta. The brand I use takes around 13 minutes at the boil and I add a pinch of salt.

To make the sauce I use a shallow non stick pan and a whisk. Add the margarine and melt over a low heat so that it doesn't burn. Whisk in the flour to form a roux.

Carefully whisk in your prefered amount of boiling water until sauce is smooth and has thickened.

Add garlic, salt, tumeric, rosemary, thyme and stock powder and whisk in.

Then add the nutritional yeast and oil and whisk it carefully until it is combined.

Mix half the sauce in with the drained pasta, then pour into a shallow baking dish. Pour over the remaining sauce and top with breadcrumbs. Bake for 15 minutes.

If breadcrumbs aren't crisp enough i usually place under the grill for 1-2 minutes.