Vegan Macaroni Cheese

Name: Vegan Macaroni Cheese with Cauliflower and Kale
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Cauliflower; 100 Grams of Kale; 250 Grams of Macaroni pasta; 20 Grams of Salted vegan butter; 20 Grams of Plain flour; 500 ML of Soy milk; 75 Grams of Vegan mozzarella; 55 Grams of Cashew cream cheeze; 2 Grams of Turmeric powder; 2 Grams of Garlic powder; 1 Piece of Vegetable stock cube; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Fresh breadcrumbs; 1 Tbsp of Olive oil

with Cauliflower and Kale

While mac 'n cheese is the ultimate comfort food, this one packs in 2 of your 5 a day!

86 Reviews

Cals 841 · Prot 23 · Carbs 130 · Fat 28

Vegan

40 min

While mac 'n cheese is the ultimate comfort food, this one packs in 2 of your 5 a day!

86 Reviews

Cals 841 · Prot 23 · Carbs 130 · Fat 28

Vegan

Ingredients

Macaroni cheese

Cauliflower

200 Grams

Kale

100 Grams

Macaroni pasta 10*11*

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 15*

0.5 Piece

Dijon mustard 13*

6 Grams

Salt

1 Tsp

Black pepper

1 Tsp

Fresh breadcrumbs 4*10*11*

30 Grams

Olive oil

1 Tbsp

Allergens

*10 Wheat, *11 Gluten, *9 Soya, *2 Tree Nuts, *15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3515 / 841
Fats (g)	27.5
of which saturated (g)	19.5
Carbohydrates (g)	130
of which sugars (g)	5.7
Fibers (g)	11.8
Proteins (g)	22.5
Salt (g)	1.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep

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

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.

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.

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.

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.