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Vickys Baked Mac 'n' Cheese Recipe

Vickys Baked Mac 'n' Cheese Recipe
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Cooking Time : 45 minutes
Serving : 4
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Prepare the ingredients before making Vickys Baked Mac 'n' Cheese in your home. Then, follow these steps below to serve Vickys Baked Mac 'n' Cheese for your family or friends.

Ingredients: Vickys Baked Mac 'n' Cheese

  • 'Cheese' sauce
  • 450 grams white potatoes, diced
  • 175 grams onion, chopped
  • 150 grams carrots, chopped
  • 70 grams cashew nuts*
  • 75 grams sunflower spread / butter
  • 8 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • salt & pepper
  • Topping
  • 450 grams gluten-free dried macaroni pasta
  • 50 grams day old gluten-free breadcrumbs

How to Make Vickys Baked Mac 'n' Cheese

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Vickys Baked Mac 'n' Cheese in your home by yourself.

    Step 1
  • Preheat oven to gas 5 / 190C / 375°F and grease a 9" x 9" overproof dish
  • Step 2
  • Put the cashews in a bowl and cover with boiling water. Set aside
  • Step 3
  • Put the potatoes, onion and carrots in a large saucepan and cover with cold water
  • Step 4
  • Being to the boil and cook for 15 minutes or until the veg is cooked through
  • Step 5
  • Drain the cooking water off into a jug or bowl. You'll need it in a minute
  • Step 6
  • Put the cooked veggies into a blender with 480mls (2 cups) of the reserved cooking water, the sunflower spread, nutritional yeast, lemon juice, mustard, paprika & cayenne. Also drain the cashews and put them in the blender too
  • Step 7
  • Puree until smooth then season to taste with salt & pepper and blitz again to incorporate
  • Step 8
  • Boil the pasta in heavily salted water for 8 minutes so it's just undercooked
  • Step 9
  • Drain the pasta then gently stir in half of the sauce mixture
  • Step 10
  • Pour into the ovenproof dish and top with the breadcrumbs. Spray the top with some butter-flavoured spray oil such as the Flora 1 calorie spray
  • Step 11
  • Bake for 30 - 35 minutes then put under the grill for a minute to brown the top
  • Step 12
  • The other half of the sauce you can freeze for another time but it will keep well covered in the fridge for up to a week. We actually use it as a nacho dip. I blitz it with a hand blender and reheat it in the microwave with some finely chopped jalepenos and a pinch garlic powder
  • Step 13
  • *You can use roasted aubergine / eggplant in place of the cashew nuts. Simply slice the aubergine into discs, salt each side then weight down so the salt can draw out the bitter liquid inside. Rinse, pat dry, spray with oil and grill/broil them for a few minutes on each side until cooked through. Peel the skin off before adding to the blender with the other ingredients
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