Instant Macaro-no-Cheese

The seasons are shifting, the air is cooler, the nights longer and cosy, comfort food is a must. For me mac ‘n’ cheese is an essential but no matter how healthy I try to make it I always find it it really heavy in my stomach. an important factor when you spend a lot of time upside down. I tried using a cashew-based cheese sauce for a while which works great for a really creamy sauce but it still felt really dense and heavy.

So I started experimenting with different sauces until I found one that not only tasted great but also made me feel great. This recipe is practically fat-free! (Not that I have anything against healthy fats) but it means the dish is much lighter than traditional mac n cheese.

I designed this recipe specifically for Ninja Kitchen’s new foodi multi-cooker that sautes, bakes, slow cooks, pressure cooks and air fries. It really is a godsend for a student, mum, or anyone that just doesn’t enjoy dishes (all of us). The great thing about the foodi for this particular dish is that once all the pasta ingredients are in, you can add some “cheesy” bread crumbs and then instantly switch it to the bake setting. No need to transfer it to another dish or remember to pre-heat the oven ect…. Crispy vegan mac “n” cheese in under 15 minutes!

Ingredients

  • 400g Macaroni Pasta
  • 800ml Vegetable Stock (strong)
  • 250ml Plant-Based Milk (unsweetened) – I recommend soy
  • 25g Nutritional Yeast (+ extra to sprinkle)
  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tsp Miso Paste (optional)
  • Juice of 1 Lemon
  • 1 tsp Mustard
  • 2 Tbsp White Wine or Apple Cider Vinegar
  • 1 -2 Tbsp Panko or Homemade Bread Crumbs

Method

  1. Add the Macaroni pasta to the foodie or large pot then pour
    over the vegetable stalk and plant-based milk.
  2. Sprinkle in the nutritional yeast, garlic and onion powder
    and stir to combine.
  3. Spoon in the miso paste and squeeze in the juice of one
    lemon.
  4. Carefully add in the vinegar (too much will overpower the
    flavours), then season with salt and pepper to taste.
  5. Close the foodi with the pressure lid and pressure cook for
    5 minutes.
  6. Release the pressure by opening the vent, and after the
    steam has settled carefully remove the lid.
  7. Stir and add an extra splash of soy milk to loosen the pasta
    if needed.
  8. Sprinkle over the extra nutritional yeast and the panko
    breadcrumbs then turn the foodi to the bake setting at 200 degrees and close the lid.
  9. Bake for 5-10 minutes until a crisp golden topping
    has formed.