Recipe: Delicious Vickys Baked Mac 'n' Cheese, GF DF EF SF NF

Recipe: Delicious Vickys Baked Mac 'n' Cheese, GF DF EF SF NF Delicious, fresh and tasty.

Vickys Baked Mac 'n' Cheese, GF DF EF SF NF. Can I Freeze Baked Mac 'n Cheese. Keywords: macaroni and cheese, homemade mac n cheese, easy mac n cheese recipe, vegetarian dinner recipes. This is so easy to make GF!

This baked mac and cheese is a family favorite recipe, loved by both children and adults.

My version uses a combination of cheeses for a gloriously cheesy dish!

Baked Mac n Cheese - This is the perfect Holiday side dish, Mac and Cheese.

You can cook Vickys Baked Mac 'n' Cheese, GF DF EF SF NF using 15 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Vickys Baked Mac 'n' Cheese, GF DF EF SF NF

1. You need of 'Cheese' sauce.

2. It’s 450 grams of white potatoes, diced.

3. You need 175 grams of onion, chopped.

4. You need 150 grams of carrots, chopped.

5. Prepare 70 grams of cashew nuts or aubergine.

6. You need 75 grams of sunflower spread / butter.

7. Prepare 8 tbsp of nutritional yeast.

8. It’s 2 tbsp of lemon juice.

9. Prepare 1 tbsp of dijon mustard.

10. You need 1/4 tsp of paprika.

11. You need 1/4 tsp of cayenne pepper.

12. It’s of salt & pepper.

13. It’s of Topping.

14. Prepare 450 grams of gluten-free dried macaroni pasta.

15. Prepare 50 grams of day old gluten-free breadcrumbs.

Actually this is a classic side dish that is good.

Made this mac n cheese bake per recipe and my family loved it.

My wife and mother-in-law and oldest daughter thought it was great as is.

My youngest and I, both charter members of BLAm (Bacon Lovers of America) will insist upon the smokey, cured goodness of pig candy being in the recipe next time.

Vickys Baked Mac 'n' Cheese, GF DF EF SF NF instructions

1. Preheat oven to gas 5 / 190C / 375°F and grease a 9"x 9" overproof dish.

2. Put the cashews in a bowl and cover with boiling water. Set aside.

3. Put the potatoes, onion and carrots in a large saucepan and cover with cold water.

4. Being to the boil and cook for 15 minutes or until the veg is cooked through.

5. Drain the cooking water off into a jug or bowl. Youll need it in a minute.

6. Put the cooked veggies into a blender with 480mls (2 cups) of the reserved cooking water, the sunflower spread, nutritional yeast, lemon juice, mustard, paprika & cayenne. Also drain the cashews and put them in the blender too.

7. Puree until smooth then season to taste with salt & pepper and blitz again to incorporate.

8. Boil the pasta in heavily salted water for 8 minutes so its just undercooked.

9. Drain the pasta then gently stir in half of the sauce mixture.

10. Pour into the ovenproof dish and top with the breadcrumbs. Spray the top with some butter-flavoured spray oil such as the Flora 1 calorie spray.

11. Bake for 30 - 35 minutes then put under the grill for a minute to brown the top.

12. The other half of the sauce you can freeze for another time but it will keep well covered in the fridge for up to a week. We actually use it as a nacho dip. I blitz it with a hand blender and reheat it in the microwave with some finely chopped jalepenos and a pinch garlic powder.

13. You can use roasted aubergine / eggplant in place of the cashew nuts. Simply slice the aubergine into discs, salt each side then weight down so the salt can draw out the bitter liquid inside. Rinse, pat dry, spray with oil and grill/broil them for a few minutes on each side until cooked through. Peel the skin off before adding to the blender with the other ingredients.

Everyone's favorite classic mac and cheese!

Super simple, super easy and super quick.

You'll never want the boxed stuff ever Mac n cheese is a staple in our home.

I made it and my boys enjoyed it although there was a 'curdling' consistency to the sauce mix.

Honestly, Baked Mac and Cheese could probably go well with whatever dinner you're having tonight.