Vegetarian mac 'n cheese
| Serves: | 4 to 6 |
| Cooking Time: | 20 minutes |
| Prep Time: | 35 miniutes |
Ingredients
- 3 Tbsp butter
- 425 g Flour
- 500ml 1,5 L milk
- 2 tbsp sour cream
- 1 cup cauliflower puree
- 1 cup butternut puree
- 1 pinch nutmeg, ground
- 100 g mature cheddar, grated
- salt and white pepper to taste
- 350 g Macaroni
- 50 g mozzarella, grated
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Cooking Instructions
- Pre-heat the oven to 180°c.
- To make the sauce, melt the butter in a medium saucepan and add the flour. Whisk to form a roux.
- Whilst whisking, pour in the milk and continue to whisk until the sauce is thick and smooth.
- Turn the heat down and allow to cook for 10 minutes, stirring every now and then to prevent lumps from forming.
- After 10 minutes, add the sour cream, vegetable purees, cheese and nutmeg.
- Season to taste and set aside.
- In a large pot of boiling, salted water, cook the macaroni until al dente.
- Before draining the macaroni, reserve 1 cup of the cooking water.
- Toss the drained macaroni with the hidden-veg sauce and add a little of the reserved cooking water if the macaroni seems dry.
- Transfer the macaroni to an oven-proof dish and top with the mozzarella.
- Place in the oven and allow to bake for 20 minutes until the cheese is golden.
- Remove from the oven and allow to cool slightly before serving.
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