This macaroni cheese is a favourite of mine from my childhood, my Mum used to make it regularly for us and it was always such a comfort to eat.
As an adult I have altered it to be slightly lower in fat and to have Quorn frankfurters in it to give it a slightly different texture and smoky flavour. I haven’t tried this with vegan cheese yet, but as soon as I do I will post the results.
I cooked this up after returning late from work, so it is definitely a quick and easy recipe that you can run off from your store cupboard (one for the easy meal list in your meal plans)
Macaroni Cheese with Quorn Frankfurters
Ingredients:
300g dry macaroni
150g vegetarian cheddar cheese, grated
250ml soya milk (or milk of your choice)
1/2 tub of cream cheese
1 large free-range egg
1 tsp english mustard
salt and pepper to taste
frozen peas
Method:
Preheat the oven to 185 degrees Celsius
Cook the macaroni according to packet instructions
Meanwhile, beat the egg and combine with the milk, about 50g of the cheddar cheese, the cream cheese and the english mustard
Once the pasta is cooked drain and return to the pan on a medium heat
Add the milk mixture and stir continuously while the sauce thickens
Transfer the mixture to an oven proof dish and scatter the top with the remaining cheddar cheese
Pop into the oven for 30 minutes or until the top is golden and bubbling
While the macaroni is in the oven, boil some water and cook the peas
Serve with boiled peas
