ramyaramesh3007This curried mac & cheese is made with elbow pasta and a creamy sauce infused with vegetables and flavored with fresh aromatics, baked to perfection.
There’s something magical about this bowl of mac and cheese – the sauce is creamy, dairy free and infused with vegetables, aromatics and warm spices. Whether you’re vegan, dairy-free or just in the mood for something different, this dish is about to become a staple in your festive dinner table.
You absolutely don’t need any meat to make this – only plant based ingredients for maximum flavour! I love making pasta recipes like this for my family and friends as it’s so versatile and easy to make. It also doesn’t skimp on the flavours from the ground spices.
Ingredients You Need
- elbow pasta – you can also use macaroni. Remember to boil until al dente!
- vegan cheese sauce
- sweet potato
- yellow capsicum
- carrots
- red onion or shallots
- garlic
- green chili
- ground spices: garam masala, chili powder, cumin, coriander powder, turmeric
- coconut milk & oat milk – helps make the sauce thick and creamy
- nutritional yeast – to add a cheesy flavour
- salt and black pepper
- breadcrumbs – gluten free if required
- garnish – coriander & green chilies
Allium free substitutions: Omit onion, garlic and substitute with a pinch of asafoetida (hing).
Gluten free substitutions: Use gluten free macaroni and breadcrumbs. Ensure you use gluten free oat milk or soy milk. Use pure nutritional yeast without any added gluten inside.
Creamy Curried Mac & Cheese
Ingredients
- 1 medium sweet potato
- 1 large carrot
- 1 yellow bell pepper
- 1 red onion or 6 small shallots
- 4 cloves garlic
- 1 green chili
- 1 tbsp garam masala
- 1 tbsp chili powder
- 1 tsp coriander powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp salt
- 1/4 tsp black pepper
- olive oil for roasting
- 200 ml coconut milk
- 4 tbsp nutritional yeast
- 1 cup oat milk
- 1/2 cup water or veg stock
- 1/2 cup breadcrumbs
Garnish
- green chili
- chopped coriander
Instructions
- Preheat oven to 425°F (220°C)
- Toss all vegetables with olive oil, spices, salt, pepper. Spread evenly on a baking sheet and roast for 30-35 minutes until veggies are cooked through. They should look golden and slightly charred.
- Cook pasta according to package directions. Drain and set aside.
- Add roasted vegetables into a high speed blender – add oat milk and waste to blend them into a thick sauce.
- Then add coconut milk, nutritional yeast and give that a good blend. This ensures all vegetables are blended smoothly without any clumps.
- Add cooked pasta to oven dish. Pour in the vegan cheese sauce and stir to coat.
- Top with breadcrumbs mixed with nutritional yeast.
- Bake or broil at 400°F (200°C) for 15 minutes until golden.