Mac N Cheese

  • 250 g (2 ½ cups) macaroni pasta
  • ¼ cup olive oil
  • ½ brown onion, diced
  • 120 g (1 ¼ cups) cauliflower
  • 1 carrot, chopped
  • 2 small zucchini, peeled and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons plain flour
  • 375 ml (1 ½ cups) unsweetened almond milk
  • ½ cup nutritional yeast flakes
  • 2 teaspoons chipotle in adobo sauce/ or Paprika
  • Salt & pepper, to season


  • Cook your pasta according to package directions. Drain and set aside.
  • Place a medium-sized saucepan over high heat and pour in 1 tablespoon olive oil followed by onion, cauliflower, carrot, zucchini & garlic. Stir to combine and reduce to low-medium. Cover with lid and sweat for 10-12 minutes or until onion translucent and vegetables cooked through.
  • Remove from heat and using a stab mixer or blender, puree vegetables and set aside.
  • Place another medium-sized saucepan over medium heat. Pour in the remaining oil and heat for 30 seconds, then add flour. Whisk together and cook for 2 minutes, then pour in the milk. Reduce heat to low and whisk constantly for 3-4 minutes or until mixture thickens.
  • Stir in nutritional yeast and chipotle sauce. Follow with the vegetable puree, combining thoroughly.
  • Transfer pasta into the sauce and stir through over the heat for 1 minute.
  • Season with salt & pepper and serve immediately.


Serving suggestion:

 Add more nutritional yeast for an extra savoury flavour, top with coconut bacon and garnish with parsley for a fresh pop of colour.