Mac and Sleaze
A rich and creamy plant-based mac and cheese alternative with a crunchy, flavorful topping. Comfort food at its best—without the dairy!
Equipment
- 8-inch (20-cm) square baking dish
- medium bowl
- whisk,
- Fork
- foil
Ingrediënten
For the pasta:
- 8 ounces 227 g whole-grain pasta of choice (penne, rotini, macaroni)
For the topping:
- 1 cup 80 g whole wheat panko or other bread crumbs
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon fine sea salt
For the sauce:
- 1 cup 120 g nutritional yeast
- 2 cups 470 ml water or unsweetened soy or other nondairy milk
- 2 tablespoons 16 g arrowroot powder or any other flour
- 2 tablespoons 28 g nondairy butter
- 1 tablespoon 16 g tahini
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon fine sea salt
- 1 teaspoon yellow mustard optional
Instructies
Preheat the oven:
- Set oven to 375°F (190°C, or gas mark 5).
- Grease an 8-inch (20-cm) square baking dish.
Cook the pasta:
- Prepare the pasta according to package directions.
- Drain, reserving ¼ cup (60 ml) of pasta water.
- Set aside.
Prepare the topping:
- In a medium bowl, combine panko, olive oil, Italian seasoning, and salt.
- Stir with a fork until evenly coated.
- Set aside.
Make the sauce:
- In a medium saucepan, whisk together nutritional yeast, arrowroot, garlic powder, chili powder, salt, water (or nondairy milk), and tahini.
- Cook over medium-high heat, whisking constantly, until the sauce thickens.
- Stir in the nondairy butter and mustard (if using).
Assemble the dish:
- Combine the cooked pasta and sauce in the baking dish, stirring well.
- If the sauce is too thick, gradually add the reserved pasta water.
- Sprinkle the topping evenly over the pasta.
Bake:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes, until the topping is golden brown.
- Let rest for 10 minutes before serving to allow the dish to set.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with a crisp green salad or steamed vegetables for a balanced meal.
Wine Advice:
A light, citrusy white wine like Sauvignon Blanc or a dry Riesling complements the richness of the sauce.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 18 g | Protein: 55 g | Fat: 15 g | Fiber: 8 g
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