The cold weather is starting to hit us Down Under and the nights are getting quite chilly. It’s the time of year when we’re dusting off the ugg boots, track pants and knitted jumpers, and we wrap our necks with thick scarves and cover our ears with woolly beanies. As much as I love the warmer weather, I really do enjoy getting up snuggled up in all these cosy layers.
Some of the most popular recipes I’ve shared on this blog are the ones that are comforting and hearty, and you don’t get much better than mac and cheese.
I’ve shared one packed with vegetables, one with a tomato twist and my favourite is a quick one pot version. It’s this simple recipe that I adapted for the CC. Press a few buttons and hey presto, it’s snack time.
This makes a big bowl for one or two small bowls if you’re willing to share. And if you want to go gluten-free, just use your favourite GF pasta.
Tip: This recipe is a great base and you can amend it to your tastes. Get creative! You can add things garlic, paprika, oregano, cherry tomatoes or freshly chopped parsley or chives.
- 1 cup macaroni
- 1 cup water
- ¼ cup nutritional yeast
- Soy milk
- Dairy-free butter
- Salt and pepper
- Add the macaroni and water to the bowl with no blade. Set the P1 slow cook program at 130°C for 5 minutes. When the program finishes stir the pasta.
- Insert the mixer blade and add the remaining ingredients. Set the P1 slow cook program for 2 minutes.
- Stir then stand for 2 minutes before serving to allow the sauce to thicken.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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