Vegetarian mac and cheese
American 'mac and cheese', but this time vegetarian.
Vegetarian mac and cheese with a fresh bell pepper salad. A vegetarian version with spinach and cheese. Serve the mac and cheese with the fresh bell pepper salad.
Preparation
Cook the macaroni according to the package directions. Drain and set aside.
Finely chop the shallot and garlic. Thinly slice the scallion. Drain the sun-dried tomatoes and chop coarsely.
For the salad, thinly slice the bell peppers and slice the red onion into half rings. Roughly chop the lettuce. Mix everything in a bowl and let it sit.
Melt the butter in a saucepan over low heat. Add the World Spice Blend - Cajun and flour, stirring with a spatula until combined. Slowly pour in the semi-skimmed milk, stirring until smooth. Add the grated cheese and let it melt.
Meanwhile, heat the olive oil in a wok. Sauté the shallot and onion. Add the spinach and cook until wilted. Add the macaroni, cheese sauce, and sun-dried tomatoes and stir-fry for a minute. Season with black pepper to taste.
Divide the mac and cheese among plates and garnish with the sliced scallions. Serve with the fresh salad drizzled with olive oil or a dressing of your choice.
Variatietip
Liever andere groenten? Vervang de spinazie voor broccoli of pompoen. Geen fan van gedroogde tomaat? Vervang deze dan door verse cherrytomaatjes.
Ingredients
- Voor de ‘mac and cheese’:
- 600 g gewassen spinazie
- 1 bosui
- 500 ml halfvolle melk
- 100 g zongedroogde tomaten (pot)
- 150 g geraspte mozzarella, of (zachte) geitenkaas
- 300 g volkoren macaroni
- 60 g bloem
- 1 sjalot
- 1 teen knoflook
- 1 el World Spice Blend - Cajun
- 50 g vloeibare margarine
- 2 el olijfolie
- Zwarte peper naar smaak
- Voor de frisse salade:
- ½ kropsla
- 3 kleuren paprika
- 1 rode ui
- 3 el olijfolie of dressing naar keuze
Products used in this recipe
€3,39