Vegan Macaroni Cheese

with Cauliflower and Kale
While mac 'n cheese is the ultimate comfort food, this one packs in 2 of your 5 a day!
462 Reviews
Cals 969 · Prot 33 · Carbs 130 · Fat 28
Vegan
Try Hello Chef Now
40 min
Vegan Macaroni Cheese with Cauliflower and Kale
While mac 'n cheese is the ultimate comfort food, this one packs in 2 of your 5 a day!
462 Reviews
Cals 969 · Prot 33 · Carbs 130 · Fat 28
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Macaroni cheese
Cauliflower
200 Grams
Kale
100 Grams
Macaroni pasta 5*10*
250 Grams
Salted vegan butter
20 Grams
Plain flour 10*11*
20 Grams
Soy milk 9*
500 ML
Vegan mozzarella
75 Grams
Cashew cream cheeze 2*
55 Grams
Turmeric powder
2 Grams
Garlic powder
2 Grams
Vegetable stock cube
0.5 Piece
Dijon mustard 13*
6 Grams
Salt
1 Tsp
Black pepper
1 Tsp
Fresh breadcrumbs 4*10*
30 Grams
Olive oil
1 Tbsp

Allergens

*5 Eggs, *10 Wheat, *11 Gluten, *9 Soya, *2 Tree Nuts, *13 Mustard, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 220°C/ 200°C fan. Separate the cauliflower into florets. Strip and roughly tear the kale leaves.
Boil pasta

2 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cauliflower florets and cook for 4 min (both will continue to cook later in the oven). Remove from the heat, add the kale leaves, cover and set aside for 2 min. Drain.
Make sauce

3 Make sauce

Meanwhile, heat another pan over a medium heat. Add the vegan butter and flour and cook, stirring, for 1 min or until a paste has formed. Increase the heat and gradually whisk in the soy milk and cook for 3-5 min or until thickened.
Finish sauce

4 Finish sauce

Reduce the heat to medium-low and add the vegan mozzarella, vegan cream cheeze, a pinch of turmeric, the garlic powder, vegetable stock cube and mustard. Whisk until smooth and thickened. Remove from the heat and season with salt and pepper.
Bake

5 Bake

Place the fresh breadcrumbs in a bowl with a drizzle of oil and season. Add the macaroni, cauliflower and kale to the cheeze sauce and stir well. Pour the lot into a baking dish. Top with the breadcrumbs mix. Bake for 12-15 min, until bubbling and browned on top.
Serve

6 Serve

Allow the macaroni cheeze to cool for 5 min before serving.
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