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Before you jump to Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague and to perform all of their own cooking. There’s some value to that. But at times the last thing you want to do is prepare a whole dinner for yourself and your family. Once in a while you need to check out the drive through while you’re on your way home and finish the day. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from shame about slipping on your diet. You are able to do this because most of the popular joints are now advertising “healthy” menu alternatives to keep their businesses up. Here is how you can find appropriate food choices at the drive through.
Visit a drive through for a place which has made it a practice to offer healthier options to people. Arby’s for instance, is void of burgers. You can have roast beef sandwiches, wraps and salads as an alternative. Wendy’s, whilst no stranger to the hamburger, additionally includes plenty of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food restaurants do not stoop to the harmful lows seen at McDonalds.
Logic states that that one the simplest way to stay healthy and balanced is to avoid the drive through and never eat fast food. While, in most cases, this is a good strategy, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need most is just to have someone else do the cooking. When you select healthful menu items, you do not have to feel guilty about visiting the drive through.
We hope you got insight from reading it, now let’s go back to vickys baked mac 'n' cheese, gf df ef sf nf recipe. To cook vickys baked mac 'n' cheese, gf df ef sf nf you need 15 ingredients and 13 steps. Here is how you do that.
The ingredients needed to prepare Vickys Baked Mac 'n' Cheese, GF DF EF SF NF:
- You need 'Cheese' sauce
- Take 450 grams white potatoes, diced
- You need 175 grams onion, chopped
- Use 150 grams carrots, chopped
- You need 70 grams cashew nuts or aubergine
- Use 75 grams sunflower spread / butter
- Take 8 tbsp nutritional yeast
- Provide 2 tbsp lemon juice
- Prepare 1 tbsp dijon mustard
- You need 1/4 tsp paprika
- Provide 1/4 tsp cayenne pepper
- Get salt & pepper
- Prepare Topping
- You need 450 grams gluten-free dried macaroni pasta
- Take 50 grams day old gluten-free breadcrumbs
Steps to make Vickys Baked Mac 'n' Cheese, GF DF EF SF NF:
- Preheat oven to gas 5 / 190C / 375°F and grease a 9"x 9" overproof dish
- Put the cashews in a bowl and cover with boiling water. Set aside
- Put the potatoes, onion and carrots in a large saucepan and cover with cold water
- Being to the boil and cook for 15 minutes or until the veg is cooked through
- Drain the cooking water off into a jug or bowl. You'll need it in a minute
- Put the cooked veggies into a blender with 480mls (2 cups) of the reserved cooking water, the sunflower spread, nutritional yeast, lemon juice, mustard, paprika & cayenne. Also drain the cashews and put them in the blender too
- Puree until smooth then season to taste with salt & pepper and blitz again to incorporate
- Boil the pasta in heavily salted water for 8 minutes so it's just undercooked
- Drain the pasta then gently stir in half of the sauce mixture
- Pour into the ovenproof dish and top with the breadcrumbs. Spray the top with some butter-flavoured spray oil such as the Flora 1 calorie spray
- Bake for 30 - 35 minutes then put under the grill for a minute to brown the top
- The other half of the sauce you can freeze for another time but it will keep well covered in the fridge for up to a week. We actually use it as a nacho dip. I blitz it with a hand blender and reheat it in the microwave with some finely chopped jalepenos and a pinch garlic powder
- You can use roasted aubergine / eggplant in place of the cashew nuts. Simply slice the aubergine into discs, salt each side then weight down so the salt can draw out the bitter liquid inside. Rinse, pat dry, spray with oil and grill/broil them for a few minutes on each side until cooked through. Peel the skin off before adding to the blender with the other ingredients
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