Creamy and spicy mac and cheese with tangy harissa. It's also made totally vegan using Violife!
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Serves
4
Garlic
Coriander
Plain Flour
Oat Milk
Macaroni
Vegan Cheese
Harissa
Lemon
Breadcrumb
Vegan Parmesan
Salt
Black Pepper
Vegetable Oil
Serves
4
Garlic
Coriander
Plain Flour
Oat Milk
Macaroni
Vegan Cheese
Harissa
Lemon
Breadcrumb
Vegan Parmesan
Salt
Black Pepper
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Finely chop 4 cloves of garlic and coriander.
Step 3.
Add 50ml of vegetable oil to a pan and add in the flour. Cook on medium heat for 7-8 mins until it turns a dark golden brown. Then add in the garlic and cook for 3 mins.
Step 4.
Then pour in the oat milk and keep mixing until you get a smooth consistency.
Step 5.
Meanwhile, pop the macaroni in some boiling water and cook for 5 mins.
Step 6.
Grate the Violife Epic Mature Cheddar and add this to the pan and keep mixing until it's smooth and melted.
Step 7.
Add in the harissa paste, juice of a lemon and 1 tsp salt.
Step 8.
Save 200ml of pasta water and add the macaroni to the baking dish.
Step 9.
Add in 200ml of pasta water so it’s very loose. Transfer this to a baking dish.
Step 10.
Grate in the remaining garlic into a small bowl and add in 2 tbsp of olive oil. Mix well and then add in the breadcrumbs, coriander and grated Violife Prosociano Wedge. Season well with salt and pepper
Step 11.
Sprinkle this over your pasta and bake for 20 mins until golden and bubbling.
Step 12.
Allow to cool for a few mins and then tuck in!
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