Macaroni Cheeze

Macaroni Cheeze

I’ll admit, I used to proclaim a strong love for cheese in all it’s forms of glory. Who wouldn’t? Salty halloumi grilled on the barbecue, warm slices of freshly baked bread dipped into oven baked camembert, those extensive cheese boards that get brought out on occasions with juicy grapes and crackers. So you know, it came as a surprise to me how easily I gave it all up without so much as a craving for a brie and bacon sandwich.

There is, however, just a small exception. Whilst I never miss the mozzarella on my pizzas, I can’t help but feel a little bit jealous whenever my Mum makes the dish I grew up devouring loving (and I’m convinced she only makes it to tease and taunt me). Macaroni Cheese. 

I call this dish Macaroni “Cheeze” because it simply isn’t cheese. 

I’m not going to lie to you, or fool you into thinking it’s going to taste like what it isn’t. 

This is wonderfully creamy, packed full of flavours, cashew nut sauce. (Not cheese). 

It’s pan-licking worthy with an aroma that sends those tastebuds into overdrive. (But not cheese). 

It resembles and tastes similar to a cheese sauce, but let’s just get this clear, it’s not cheese.  

Great. 

This recipe is dairy free and easy to make gluten free if you swap the pasta for a gluten free version. It’s nutritionally dense, delicious and boasts incredible flavour from the chilli, cumin and garlic.

| Serves 2 |

Diary Free - Gluten Free

140g Pasta/Gluten-free Pasta

1/2 Red Onion Diced

2 Gloves Garlic Minced

1/2 Cup Cashews (soaked over-night, or for 6-8 hours)

1 1/2 Cups Vegetable Broth

1/2 Tbsp Cornstarch

1/4 Tsp Cumin

1/2 Tsp Chilli Powder

1 Tbsp Nutritional Yeast

Red Chilli’s 

Method

Preheat your oven to 180C/Gas Mark 4

Begin by preparing your pasta according to instructions on the package. Drain and leave to the side once cooked.

Whilst the pasta is cooking, heat olive oil in a pan and fry the onions and the garlic with salt and black pepper until soft. 

Then blend down your onions and garlic with the rest of the ingredients until creamy and smooth. Depending on your blender you may have to stop a few times to scrap down the sides and add a tiny bit of water. 

Now heat your cashew cream mixture in a pan to allow it to thicken up. If you find your mixture particularly watery then add a little bit more cornflour. Once it is hot throughout, mix in the pasta and transfer into an oven-proof dish and place it in the oven until piping hot.

Serve and enjoy your Macaroni Cheese Cheeze. 

Kay's Kitchen Playlist

Homesick - Catfish and the Bottlemen

Why'd You Only Call Me When You're High - Arctic Monkeys