Vegan mac ‘n’ cheese with buffalo breadcrumbs

Vegan Dinner News

Vegan mac ‘n’ cheese with buffalo breadcrumbs
Plant-BasedVegan Comfort FoodVegan Family Food

A vegan mac ‘n’ cheese that's a little extra. A simple vegan cheese sauce is given a flavour boost from sweet potatoes and a spicy, crunchy breadcrumb topping. Each serving provides 907 kcal, 21g protein, 129g carbohydrate (of which 19g sugars), 32g fat (of which 16g saturates), 8.8g fibre and 3.5g salt.

A vegan mac ‘n’ cheese that's a little extra. A simple vegan cheese sauce is given a flavour boost from sweet potatoes and a spicy, crunchy breadcrumb topping.To make the mac ‘n’ cheese, cook the sweet potato in a large saucepan of boiling water for around 8–10 minutes, or until the cubes are fork tender.

Remove with a slotted spoon and set aside. Melt the butter in a frying pan over a medium heat. Stir in the flour and whisk to combine for 2–3 minutes. Add the garlic granules and season with salt and pepper.Meanwhile, cook the macaroni in a large saucepan of boiling water according to the packet instructions. Drain, reserving 50ml/2fl oz of the pasta cooking water, and set the pasta and the water aside.Add the cheese to the oat milk mixture, followed by the buffalo sauce, Dijon mustard, reserved pasta water and sweet potato. Use a potato masher to crush the sweet potato into the sauce. Stir to combine and season with salt and pepper.To make the breadcrumbs, mix the breadcrumbs with the buffalo sauce and oil. Sprinkle over the mac ‘n’ cheese and place under the grill for 3–5 minutes or until the top is brown and bubbly. Serve immediately.

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BBCNews /  🏆 3. in UK

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