Tandoori Mac & cheese

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Tandoori Mac & Cheese

Yield: 8

Author: Ori Harrington

Prep time: 15 MinCook time: 10 MinInactive time: 25 HourTotal time: 25 H & 25 M

Ingredients

• 500g pasta- cooked (I used
• 1 1/2 cups non-dairy milk (I used NotMilk)
• 1 cup nutritional yeast
• 1/4 cup pasta water
• 3 tbsp. vegan butter (I used Becel)
• 3 garlic cloves- minced
• 1 medium white onion- diced
• 2 tbsp. Tandoori Curry Paste
• 1 tbsp. lemon juice
• 1 tsp. curry powder
• 1 tsp. masala powder
• 1 tsp. chili flakes
• Pinch of salt

Broiling

• 1 cup vegan mozzarella (I used Violife)
• 1/2 cup panko
• 1/3 cup vegan parmesan cheese (I used Violife)
• 1/4 cup non dairy milk (I used NotMilk)
• 1/2 tbsp. minced onion
• 1/2 tsp. chili flakes
• 1/2 tsp. Italian seasoning

Instructions

1. Meld the butter in a medium size cooking pan. Add in the onion and cooked until slightly golden. Add in the garlic and cook for and extra 2 minutes.
2. Add in the tandoori paste and stir. Pour the milk in, followed by the nutritional yeast and remaining ingredients. Stir and simmer for 15 minutes.
3. Blend the mixture in a high speed blender.
4. Mix the sauce into the cooked pasta and transfer into a baking dish.
5. In a small bowl mix in the panko, diced onions, chili flakes and Italian seasoning. In another bowl mix in the cheese and the milk.
6. Mix in the cheese mixture into the top of the pasta, followed by sprinkling the panko on top.
7. Broil the pasta for 5-10 minutes or until the cheese is totally melted and the panko is golden brown (you need to keep an eye on the dish every 1-2 minutes to make sure it doesn't burn)

Nutrition Facts

Calories

260.25

Fat (grams)

7.85 g

Sat. Fat (grams)

4.81 g

Carbs (grams)

32.38 g

Fiber (grams)

4.1 g

Net carbs

28.3 g

Sugar (grams)

2.9 g

Protein (grams)

10.86 g

Sodium (milligrams)

307.44 mg

Cholesterol (grams)

14.28 mg