Sweet dreams are made of cheese...
Who am I to dis a brie? …if you’ve not guessed by now, I love cheese. And I make mac and cheese a lot. I mean, a lot a lot. So the other night I thought I’d try a more high-class variation on my traditional mac & cheese side dish. And you know, I think this is a winner. Like, a company-is-coming-for-dinner-so-it’s-time-to-impress kind of winner.
Servings: enough for a whole party of people! About 8 servings give or take.
Time: 40 minutes
320–350 g peeled and chopped red or yellow potatoes
135 g peeled and quartered yellow onion
140 g peeled carrots, chopped into 2 inch pieces
1 cup non-dairy milk (I used Ripple Pea milk but almond milk works well too)
1 Tbs Kala Namak (you can use regular salt if you don’t have Kala Namak but I highly recommend getting some Kala Namak )
1/2 cup nutritional yeast (nooch)
1/4 cup non-dairy butter
1 cup breadcrumbs (I used plain because it’s what I had but Italian seasoned would be great as well)
2 Tbs garlic powder
4 Tbs Bac’n bits
1 Tbs Herbs de Provence (omit if using Italian seasoned breadcrumbs)
1/2 cup non-dairy butter, melted
Fill a large pot with enough water to cover the potatoes by a couple of inches and bring to a boil. Boil for about 5 minutes. Add the carrots and boil for another 7 minutes. Add the onion and boil for 7 more minutes.
While your veggies are cooking you’ll want to pre-boil your pasta. For this recipe I use a pound of pasta—shells work well but a fusilli or radiator will be great too. I’d say to cook it until it’s just before al dente (once you mix in the cheese sauce and bake it the pasta will cook the rest of the way). When the pasta is ready drain it and put back into the warm pot and cover with a lid.
While the pasta and veggies are getting ready it’s a good idea to prep the breadcrumb topping. Mix the dry ingredients into the melted butter and sit aside until you’re ready to sprinkle on top of the mac and cheese.
When the veggies are ready drain them and place into a high-speed blender with the milk, Kala Namak, butter, nutritional yeast, and butter. Blend until smooth; about 1 to 2 minutes. Immediately pour the cheese sauce mixture into the pot with the pasta and stir thoroughly.
Depending on your preference you can either use one 9x12 glass baking dish or use several smaller dishes. I used 4 smaller dished that are about 7 x 4. Spread the sauced mac into your baking dish(es) and top evenly with the breadcrumb mixture. Pop it on into the oven.
Baking time will vary depending on the number of dishes but a good starting point is 450 degrees for about 12 minutes. When the mac and cheese is bubbly and the topping is browned it’s ready!