Macaroni Cheese with Roasted Tomatoes
Elevate a simple macaroni cheese with roasted seasonal tomatoes.
Mac ’n’ Cheeze
Food
Main Courses
American
British
Dairy-free
Vegan
Vegetarian
Oozing ‘cheezy’ comfort this is a real Winter warmer!
4 Servings
Ingredients
• 250g Flora Plant Double 31%
• 100g plant milk
• 30g Dijon mustard
• 5g plain flour
• 3g salt
• Olive oil for coating
• 5g nutritional yeast
• 40g Violife Mozzarella Flavour Grated
• 40g Violife Smoked Flavour Grated, plus a little extra
• 20g Violife Prosociano, plus extra for the top
• 500g macaroni pasta (or similar)
• Crispy fried onions, to garnish (optional)
Method
- For the sauce: combine the Flora Plant Double 31%, plant milk, Dijon mustard, plain flour, salt, olive oil, yeast and black pepper in a saucepan. Whisk the sauce base together, until no lumps remain.
- Place on the stove and bring to a simmer, whisking all the time until thickened. Turn down to a low heat and cook out for 3-4 mins.
- Whisk in the Violife Mozzarella, Violife Smoked and Violife Prosociano, ensuring they are completely melted and the sauce is glossy and thick. Set aside until ready to use.
- Cook the pasta to the manufacturer’s instructions in salted water, toss with olive oil while warm.
- To assemble the dish, combine the cooked pasta and cheeze sauce in a mixing bowl. Sprinkle a little Violife Smoked into the mix and fold through.
- Turn out into an ovenproof dish and grate over some Violife Prosociano before glazing under a hot grill. Serve immediately. Finish with crispy fried onions on the top for extra flavour.
