Indulgent vegetarian macaroni and three cheese recipe
E C.O. Recipe
Our tried and tested favourites
This is a party favourite and friends have genuinely been disappointed when it hasn’t been on the summer BBQ menu. We can’t promise it’s a healthy option, but we can confirm it’s tasty. We’ve scaled this recipe down to feed four and it will take around 45m to make.
We don’t like having to scroll endlessly to get to the good stuff so we will cut to the chase.
280g macaroni or pasta of your choice
1 white onion (diced)2 cloves of garlic (diced)
1 tsp mustard powder
1 tsp pepper
2 tbsp salt
60g Pure dairy free olive oil spread
50g plain flour
700ml soya or oat milk
300g vegetarian cheddar, grated
80g vegetarian hard cheese, finely grated
1 ball of vegetarian mozzarella, crumbed
- Pour boiling water into a pan and add the pasta and salt, cook for 8-10 minutes (I prefer it al dente), drain and set aside
- Turn on the grill to a moderate to high heat
- Using 10g of olive oil spread sweat the onions in a deep frying pan or saucepan and add the garlic half way through on a medium heat
- Set both garlic and onion to one side and using the same pan on a low heat melt the rest of the butter
- Once the butter is melted add the flour until all the butter is soaked up
- Gradually whisk the milk alternative until a thick sauce is made
- Add cheddar and hard cheese and stir until melted
- Add the pepper, a pinch of salt, mustard powder, onion and garlic and stir. If the sauce is too thick pour a little more milk alternative to loosen
- Pour the pasta over the sauce, or sauce over the pasta depending on the size of your pan and stir to ensure the sauce has coated the pasta inside and out
- Tip the combined mixture into a deep oven-proof dish and crumble the mozzarella on top
- Grill until the mozzarella is bubbling and turning brown
- Grab a bowl and serve with garlic bread or salad
This recipe is great because it’s an all round meat free favourite. In October, scientists warned that huge reductions in meat eating are required if the world is to stave off dangerous climate change, with beef consumption in western countries needing to drop by 90%, replaced by five times more beans and pulses. So start making small efforts today to change outcomes, and cut down on your meat intake with this delicious dinner.
Grace works for a School Improvement Partnership and is our resident ocean lover. Having worked as a scuba instructor in Indonesia she has picked up her fair share of ocean plastic. Her favourite eco product is Oliva Olive Oil Soap.