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15 Minute Healthy Mac & Cheese
This recipe is super quick and easy, and keeps great so makes for perfect lunch the next day!
Ingredients
Steamed Vegetables
- 100g tenderstem broccoli (cut into one inch chunks)
- 100g asparagus (cut into one inch chunks)
- 100g cauliflower (broken into small florets)
- 100g green beans (trimmed and cut into one inch pieces)
- 100g spinach
Bechamel
- 70g dairy-free butter
- 55g plain flour
- 700ml plant-based milk
- 3 tsp onion powder
- 2 tsp English mustard
- 4 tbsp nutritional yeast
- 40g dairy-free cheese (grated)
- 250g macaroni
- 25g panko breadcrumbs
Method
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1.
Start by grilling the panko breadcrumbs until crispy. Then put a large saucepan on the stove pour a kettle of boiling water into the a saucepan, add 1 tbsp of olive oil and 1 tsp of salt into the pan, get it to a rolling boil, pour the whole wheat pasta into the pan and cook it as per the instructions on the packet
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2.
Put a colander on top of the saucepan and pour the chopped vegetables into it. Put a lid, or a dinner plate on top of the colander (this will help steam the veggies)
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3.
In another pan, add the dairy free butter and heat it until it’s melted down to a liquid. Sieve half the flour into the pan, stirring all the time so you form a thick roux
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4.
Gradually add the plant-based milk, whilst constantly whisking to get rid of all the lumps. Keep going until all the milk is used.
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5.
Turn the heat down, add the mustard, nutritional yeast, dairy-free cheese and onion powder to the bechamel and stir it in so it’s well mixed
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6.
Once the bechamel is ready, stir in the macaroni and steamed vegetables.
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7.
Serve and top with the toasted panko and mixed seeds. Leftovers will keep great in a Tupperware and can be re-heated the next day.
