This mac & cheese is creamy, the flavor from the black garlic is intense and it gives a nice touch.
I love the mix of the creaminess of the pasta with the breadcrumbs, you can really appreciate the creaminess of the pasta.
This is not a heavy dish, is easy to digest, just make sure that you don´t easy too much! 😉
total time: 45 minutes
serving size: 4 serves
370g of pasta
4 tsbp olive oil
6 black garlic cloves
1/4 cup rye flour
2 cups of almond milk
1/2 cup nutritional yeast
1/2 tsp salt
1/2 tsp black ground pepper
1/2 cup vegan cheese (optional)
1/2 cup breadcrumbs
1/3 cup nutritional yeast
some ground black pepper
Cook the pasta according to their instructions.
In a big size pan start by warming the olive oil at high heat, once the oil is warm you want to add the garlic cloves, cook them for 3 minutes or so to make sure that the oil gets all the flavor from the garlic.
Turn down the heat to medium, add the rye flour, mix it well and then pour the almond milk, whisk continuously to make sure that you get a nice consistency. Cook for about 10 minutes at medium heat, then leave it to cool and pour the mix in a blender.
Blend the mix with the nutritional yeast, salt, 1/2 tsp of black pepper and vegan cheese.
Pour the sauce back to the pan and cook with the pasta for 5 minutes at medium heat.
Now it is time to go to the oven! Put your mac and cheese in a tray, top it with breadcrumbs, 1/3 of a cup of nutritional yeast and some ground black pepper, bake at 200ºC it in the oven until your crumbles are nice and golden.
I hope you like them!
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I am Belinda, the writer and photographer behind The White Chestnut.
The White Chestnut is the place where I’ll share my main passions, which are raw, vegan recipes and healthy lifestyle.