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Dish of the Day: The Reluctant Vegetarian’s Chilli Guac Mac ‘N’ Cheese

Anna Barnett


Chilli Guac Dish of the Day: The Reluctant Vegetarians Chilli Guac Mac N Cheese
Mac ‘n’ Cheese is a definite family favourite and this recipe is taking it to the next level. The combination of the hot jalapeños, creamy cheese sauce and crispy topping improves this already perfect dish. Don’t feel the guilt just get involved.

Preparation Time – 10/15 minutes

Cooking Time – 20 minutes

Feeds 4/6

Ingredients

400g of Macaroni Pasta – Cook as per instructions in boiling water for 12/15 minutes

100g of Pickled jalapenos

Handful of coriander – Finely chopped

Rock Salt

White and black pepper

Cheese Sauce

60g of Butter

Sprinkle of Rock salt

Large teaspoon of Dijon mustard

1 Bay leaf

Generous amount of white and black pepper

3 Tablespoons of plain flour

600 ml of Semi-skimmed milk

250g of Vegetarian mature cheddar style cheese – Grated

150g of Vegetarian Parmesan style cheese – Finely grated

Mac Dish of the Day: The Reluctant Vegetarians Chilli Guac Mac N CheeseChilli Guac Topping

1 Hass Avocado – Ripe and mashed

2 Tablespoons of pickled jalapenos – Finely chopped

2 Garlic cloves – Crushed and finely chopped

Sprinkle of rock salt

Sprinkle of white pepper

2 limes – Juiced

Small handful of chopped coriander

Instructions

Start by boiling a large pan of water, add the macaroni and stir thoroughly to ensure the pasta doesn’t stick. Continue to do this every few minutes while the pasta cooks. Cook until the pasta is al dente (still has a slight crunch to it).

Get started on the cheese sauce by melting the butter in a saucepan then once melted add in the flour and stir until it forms a paste. Next add in the seasoning, Dijon mustard and bay leaf and mix well. Once all thoroughly combined start to gradually add in the milk, continually stirring as you go until you’ve used up all the milk and are left with a thick creamy sauce.  At this point you can add in the jalapenos and coriander plus half your grated cheddar and a quarter of your parmesan, saving the rest for the top of the macaroni. Once combined transfer to ovenproof small dishes or one large one and cover with the remaining cheese and extra black pepper. Grill for 5/7 minutes until golden and crisp.

For the Chilli Guac topping combine all the ingredients as listed and serve a large dollop the mixture on top of every serving.

For a whole load more vegetarian dishes check out the Get In My Gob website and blog

Follow Anna on Twitter @GETINMYGOB

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  • https://www.outlived.co.uk/ Elena

    I want some :) ). Definitely!


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