EPIC mac and cheese with broccoli – for Shavuot
This recipe is from Violife.
1 pack Violife EPIC Cheddar Flavour Grated
1 pack Violife Prosociano
1 pack macaroni
1 large broccoli
625ml almond milk
3 tbsp dry breadcrumbs
¾ tsp paprika
¼ tsp garlic powder
2 tsp extra virgin olive oil
1 tsp salt
¼ tsp white pepper
Cook the macaroni in boiling water until 3 minutes undercooked. Add the broccoli and continue cooking for 2 minutes longer until the pasta is slightly undercooked. Drain and return to the pot.
To prepare the sauce, heat 500ml of almond milk in a medium pot, stirring often until steaming hot.
Whisk together the remaining 125ml almond milk, flour and ¾ tsp salt, until completely smooth.
Whisk the flour mixture into the milk and bring to a simmer whisking until thickened.
Remove from the heat and stir in the Violife EPIC Mature Cheddar Flavour Grated and half of the grated Violife Prosociano. Pour the sauce into the cooked pasta and stir until coated.
Transfer the pasta mixture into a prepared baking dish.
In a small bowl stir together the breadcrumbs, paprika, ¼ tsp salt, garlic powder, fresh thyme and the rest of the grated Violife Proscociano.
Drizzle in olive oil and stir until completely combined. Sprinkle with the crumbs and transfer to the oven. Bake for 15 minutes at 160°C until the pasta is bubbling and the topping is golden.