Sorry to break it to you, but this sauce isn’t trying to be a cheese substitute. You won’t eat this and think “that’s a good imitation of real cheese”. It’s not. This dish ain’t trying to be someone else. Mac and G’s is smoky, paprika-y, can have as much heat as you fancy using chipotle flakes and is damn delicious. This recipe serves four people or two gluttonous souls who can’t stop going back for more.

And the fact that we’ve chosen Macaroni as the pasta of choice for this dish, complete coincidence  👀  (we also couldn’t call it ‘Mac and G’s’ without it…)

(This recipe is my take on a béchamel recipe made at Demuth cookery school)

Mac and G's

This isn't trying to be cheese so don't expect to eat it and think "this is a really good version of mac and cheese"...because you'll be dissapointed.
Prep Time 30 mins
Cook Time 20 mins
Course Main Course
Cuisine pasta

Ingredients
  

  • 250 g Macaroni

To make the sauce

  • 500 ml soya milk (unsweetened)
  • 1 onion (peeled)
  • 3 tbsp vegan spread (we used Natruli)
  • 1 garlic clove
  • 1/4 tsp ground cloves
  • 3 tbsp plain flour

To season the sauce

  • 1 pinch salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 2 tbsp nutritional yeast
  • 3 tsp dijon mustard
  • 1 tsp smoked paprika
  • 1 pinch chipotle flakes (add sparingly to taste depending how hot you want your sauce)

Extras

  • 1 tbsp crispy onions (to serve)
  • 1 tbsp chopped chives (to serve)

Instructions
 

To make the sauce

  • Peel the skin from the onion and place in a pot along with the milk, ground cloves and garlic. Warm the milk and once steaming, turn off the heat and leave for 30 minutes.
  • After 30 minutes, seive the milk into a jug and remove the onion and garlic clove. You can freeze these or use in a soup so there's no waste.
  • Whilst we make the sauce, start cooking your macaroni in a seperate pot.

Make the sauce

  • In a saucepan, add the butter on a medium heat and allow to melt. Then stir in the flour and mix. After a couple of minutes you should now have a roux.
  • Reduce the saucepan to a low heat, and while continually whisking, add the milk in small quantities. Make sure the milk is fully incorporated into the sauce before adding more, otherwise your sauce may end up lumpy.
  • Once you've added all of the milk, keep the sauce on a low heat and continue to whisk for 5 minutes.

Adding the flavour

  • The trick here is to add the salt in a bit at a time. If you add too much at once, you can't take it back, but you can always add more at the end if needed.
  • Stir in the mustard, nutritional yeast, pepper, nutmeg and smoked paprika. Once incorporated, have a taste.
  • Add a pinch of salt. Stir in and taste again. The salt should start to bring out more flavour.
  • If you think it needs more, add a tiny bit and taste. Once you're happy, step away from the salt!
  • If chipotle flakes are your thing, add a tiny bit stir, taste, repeat until you're happy with the heat.
  • Finally, drain your macaroni and add into the pan. Give everything a good stir and serve with chives and crispy onions on top.
Keyword pasta

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I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.

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