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Mac & Cheese...
Serves 6-8
Ingredients
- 250g mushrooms
- 2 Tablespoons djon mustard
- 1 chilli, chopped
- 2 garlic cloves, crushed
- 1 onion, finely diced
- 300g pasta (we used orecchiette)
- 600ml NuYu Cashew Milk
- 15g plain flour
- 20g butter
- 1 small head of broccoli, cut into florets (250g)
- 1 small cauliflower, cut into florets (350g)
- 100g kale, chopped
- 1 tsp cheddar cheese, grated
- 40g parmesan cheese, grated
- Salt and pepper to taste
- 20g fresh
- breadcrumbs
- Olive oil
Method
- Heat a pot of salted water and when it comes to the boil add the pasta and cook until almost tender
- Add the cauliflower and cook for 1 minute then add the broccoli and cook for a few minutes until tender. Drain and set aside
- Heat a large frypan with a little oil and add the onion and garlic, then the mushrooms and sauté until soft. Add the kale and set aside
- In a large saucepan, melt the butter and add the flour
- Stir for a minute then slowly add the cashew milk, stirring until smooth
- Add the paprika, djon mustard and cheese and season to taste
- Fold in the pasta and mushroom mix and spoon into a large greased baking dish
- Sprinkle over a little extra cheddar, breadcrumbs and parmesan
- Bake at 170°C until golden. Serve hot
