Easiest Way to Make Quick Vickys Baked Mac 'n' Cheese, GF DF EF SF NF
Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, How to Prepare Speedy Vickys Baked Mac 'n' Cheese, GF DF EF SF NF. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Vickys Baked Mac 'n' Cheese, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Baked Mac 'n' Cheese, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Baked Mac 'n' Cheese, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Baked Mac 'n' Cheese, GF DF EF SF NF estimated approx 45 mins.
To begin with this recipe, we must first prepare a few components. You can cook Vickys Baked Mac 'n' Cheese, GF DF EF SF NF using 15 ingredients and 13 steps. Here is how you cook that.
The cashews do 2 things here - they mellow the nutritional yeast so the taste isn't so strong and they provide a base which thickens the sauce. Aubergine will do the same job. The kids love it!
Ingredients and spices that need to be Make ready to make Vickys Baked Mac 'n' Cheese, GF DF EF SF NF:
- 'Cheese' sauce
- 450 grams white potatoes, diced
- 175 grams onion, chopped
- 150 grams carrots, chopped
- 70 grams cashew nuts or aubergine
- 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
Instructions to make Vickys Baked Mac 'n' Cheese, GF DF EF SF NF
- Preheat oven to gas 5 / 190C / 375°F and grease a 9"x 9" overproof dish
- Put the cashews in a bowl and cover with boiling water. Set aside
- Put the potatoes, onion and carrots in a large saucepan and cover with cold water
- Being to the boil and cook for 15 minutes or until the veg is cooked through
- Drain the cooking water off into a jug or bowl. You'll need it in a minute
- 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
- Puree until smooth then season to taste with salt & pepper and blitz again to incorporate
- Boil the pasta in heavily salted water for 8 minutes so it's just undercooked
- Drain the pasta then gently stir in half of the sauce mixture
- 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
- Bake for 30 - 35 minutes then put under the grill for a minute to brown the top
- 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
- 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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