Macaroni cheese is food of the gods: trust me on this one. Its warm gooeyness can cure all ills: again, trust me. Your date bailed; you didn’t get the grade you wanted in an essay; you’ve realised that life is temporary and nothing is real – warm macaroni in an oozing cheese sauce will sort you right out. I promise.
‘But I’m vegan/lactose intolerant/for whatever reason can’t eat cheese!’ you’re thinking. Think again! qmunicate is there for you, too – we’ve put together two recipes to accommodate all tastes and ethics. If you’re gluten free, all you need to do in both recipes is change the flour for an all-purpose gluten-free blend, and use your favourite gluten-free pasta and bread. The price per serving will be a bit more expensive, but you’ve got to do what you’ve got to do.
(Disclosure: these recipes are not entirely my own, and have been adjusted to suit me from different recipes I’ve read in the past. Please don’t sue me.)
Both recipes will serve two, but if you’re eating it to yourself, we won’t judge.
200g pasta (you can use any shape despite the dish’s name)
1 tablespoon butter or spread
1 tablespoon plain flour
100g cheese (plus extra for on top)
1 slice of bread
Price per serving: 74p
- Add water (enough to cover the pasta) and sea salt to a pan. Boil, and add your pasta. Allow to bubble, then turn the heat down a little bit.
- Add your butter to another pan. Melt the butter on a medium heat – once it’s melting, add the flour. Quickly whisk together. Add the milk, and whisk again. Lower the heat slightly, and let the sauce cook for around 10 minutes. Whisk occasionally to avoid congealing.
- Take your sauce off the heat, and stir in the cheese. By this point your pasta should be cooked – drain and add to the sauce. Mix together well.
- Transfer to a mini casserole dish. Toast a slice of bread, then crumble it over your pasta. Add a little bit more cheese. Toast under a grill for a few minutes until bubbly.
[Macaroni cheese without the cheese!]
200g pasta (again, any type will do)
50g dairy free spread
500ml plant milk (I used almond, but soya works too)
3/4 tablespoons nutritional yeast (DO NOT be tempted to buy normal yeast from the supermarket – this is only really available from specialist shops. Best bet is Roots and Fruits on Great Western Road or Whole Foods in Giffnock)
½ tablespoon turmeric
½ tablespoon chili flakes
25g dairy free cheese (I used Muckle Coo Ltd garlic infused mozzarella style balls – breathe! – again from Roots and Fruits. You can use any, but the garlic taste adds a lot to the sauce) (optional but so worth it)
1 slice of bread
Price per serving: £1.02
- Add water (enough to cover the pasta) and sea salt to a pan. Boil, and add your pasta. Allow to bubble, then turn the heat down a little bit. Pre-heat your oven to gas mark 4/180 degrees.
- Add your dairy-free spread to another pan. Melt on a medium heat – once it’s melting, add the flour. Quickly whisk together.
- Warm your milk slightly in the microwave, but don’t boil it. Add the milk to the spread-flour mixture, whisk together, and let the sauce cook on a slightly lower heat for around 10 minutes. Whisk occasionally to avoid congealing.
- Add your nutritional yeast to the sauce, plus the turmeric, chili flakes and cheese.
- Drain your pasta and add to the sauce. Mix together well.
- Transfer to a mini casserole dish. Toast a slice of bread, then crumble it over your pasta. Cook for 20-25 minutes.