Insteaddah Cheddah Mac & Cheese
Take a twist on some home comfort Mac & Cheese with our Insteaddah Cheddah.
200g Macaroni Pasta
1 Can Drained Butter Beans
1 tsp Sea Salt Flakes
¼ cup Nutritional Yeast
¼ cup Soy Yoghurt
1 Tbsp Vegan Spread or Butter
1 Tbsp Wholegrain Mustard
70g Honestly Tasty Insteaddah Cheddah (more for topping!)
1/3 cup Oat Milk
2 Cloves of Garlic - Minced
A Large Handful Mushrooms
1 Small Finely Chopped Red Onion
Chorizo Alternative – Optional
Preheat the oven to 175c.
Make the cheesy sauce by blending together the butter beans, sea salt, nutritional yeast, soy yoghurt, vegan spread, mustard, Insteaddah Cheddah and oat milk in a high-powered food processor until smooth.
In a large frying pan, add a generous glug of olive oil and once hot, add in the garlic and red onion and stir. Cook until browned and add mushrooms and chorizo (if using). Keep stirring.
Whilst this is cooking, cook your macaroni in a pan of boiling water as per the packet instructions.
Once your mushroom and chorizo mixture is cooked, it’s time to assemble your mac & cheese! Simply mix together the veggies with the macaroni and sauce until well combined and pour into a greased baking tray. Add some extra Insteaddah Cheddah and nutritional yeast on top.
Place in the oven for 15 minutes until it’s piping hot and crispy on top!