best macaroni cheese ever - really! :)
 
prep time
cook time
total time
 
author:
serves: 4
ingredients
  • 200 g macaroni
  • ½ tsp salt
  • 200 ml dry white wine
  • 300 ml hot vegetable stock (I used Massel)
  • 60 g vegan melting style grated cheese (I've used both Daiya Cheddar and Mozzarella successfully)
  • 20 g vegan hard parmesan style cheese ( I use Vegusto Piquant)
  • 10 g cornflour
  • 80 g Tofutti cream cheese
  • black pepper
  • 1 tsp truffle oil (optional)
instructions
  1. Preheat the oven to 200 C.
  2. Cook the pasta in salted water until done. Drain.
  3. Mix in the truffle oil.
  4. In a saucepan, reduce the white wine over a high heat to 30 ml.
  5. Add the hot stock to the reduced wine.
  6. Mix the grated cheeses with the cornflour and add to the saucepan.
  7. Stir until the cheese has been melted and incorporated into the sauce, then stir through the pasta.
  8. Cook over a medium heat until the pasta is warmed through.
  9. Stir in the cream cheese.
  10. Season with freshly ground black pepper.
  11. Place into an ovenproof dish and bake in the oven until nice brown spots start to appear.
Recipe by quinces and kale at http://quincesandkale.net/recipes/best-macaroni-cheese-ever-really/