Toxic Slime Mac and Cheese
Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 4 portions
Ingredients
- 1 head broccoli
- 1 red pepper
- 2 cups whole wheat penne pasta
- 1 1/2 tblsp olive oil + a drizzle extra
- 3 cloves garlic – peeled
- 3 tblsp whole wheat flour
- 2 cups almond milk
- 1 tblsp basil pesto
- 1 tsp wholegrain mustard
- 1-2 tsp spirulina (dependent upon how green you want it!)
- 125g half fat mozzarella – torn into pieces
- salt and pepper
Instructions
- Start by roasting the veg - preheat the oven to 200 Fan / 220 C / 425 F / Gas 7. Cut the florets from the stalk of the broccoli and put into a bowl
- Remove the stalk and seeds from the pepper and cut into large bite sized chunks. Add to the bowl with the broccoli, drizzle with some olive oil, salt and pepper and tip onto the tray. Roast for 25 minutes
- While they're roasting, cook the pasta according to packet instructions - usually in a large pan of boiling salted water for 12-13 minutes. Drain the water once cooked
- To make the sauce heat 1 1/2 tblsp olive oil in a large saucepan and sizzle the garlic over a medium heat for a couple of minutes
- Tip in the flour and stir to make a 'roux' - a thick paste that comes away from the sides of the saucepan as you stir
- Add the almond milk gradually (1/4 cup at a time) stirring well between each addition. It will start out very thick and as you add all the milk it will loosen up and become a smooth silky sauce. Stir in the pesto, mustard, spirulina and torn mozzarella along with plenty of seasoning to taste
- Tip the pasta and the roasted veg into the hot sauce and stir well. Serve immediately!
Notes
- If you want to make this ahead simply pour the whole lot (or leftovers) into an ovenproof dish, cool then chill in the fridge for up to a week. To serve pop in the oven till piping hot in the middle - I suggest 180 Fan / 200 C / 400 F Gas 6 for around 35-40 minutes
Recipe by The Cook & Him at https://thecookandhim.com/recipes/toxic-slime-mac-and-cheese/