Creamy Mac and Greens

Creamy Mac and Greens

Mac and cheese is one of those recipes we kept coming back to when we first went plant-based, because honestly, when it's done right, it's one of the most comforting things you can eat. This version loads in broccoli and roasted mushrooms so you're getting proper greens without it feeling like a compromise. The sauce is rich, creamy and just a little bit indulgent, and it comes together in around 25 minutes which means it's genuinely doable on a weeknight. We've made this one more times than we can count and it never fails to hit the spot. Give it a go tonight, we promise you won't miss the dairy one bit.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • 2x lined baking trays
  • 20cm x 30cm baking dish
  • Large mixing bowl
  • Large pan for pasta
  • Saucepan

Ingredients

  • 2 tbsp olive oil
  • 2 tsp onion powder
  • 40g plant-based cheese
  • 1 red onion
  • 1 large broccoli
  • 8 portobello mushrooms
  • 350g macaroni pasta
  • 700ml plant-based milk
  • 70g plant-based butter
  • 55g plain flour
  • 1 ½ tsp garlic powder
  • 2 tsp English mustard
  • 1 ¼ tsp salt
  • 50g panko breadcrumbs
  • salad leaves to serve
  • 4 tbsp Nooch
  • 5 tbsp soy sauce
  • 20ml maple syrup
  • 20ml apple cider vinegar
  • 20ml olive oil

Method

1

For the onions

  • Chop the onion into 1cm chunks and the broccoli into 2.5cm florets
  • Put the them on a lined baking tray, drizzle with the olive oil and lightly season
  • Put the tray on the top shelf of the oven
2

Add in the mushrooms

  • Meanwhile, combine the ingredients for the marinade in a bowl
  • Add the mushroom pieces and stir to coat
  • Spread over another lined baking tray and put this on the middle shelf
  • Cook for a further 15 minutes, or until all the veggies are golden brown
  • Remove both trays and increase the oven temperature to 220°C
3

Make the macaroni

  • While the veg are roasting, add the macaroni to a pan of boiling salted water and cook until al dente
  • Drain and tip into a 20cm x 30cm baking dish
4

Make the sauce

  • Meanwhile, warm the plant-based milk in the microwave
  • Melt the dairy-free spread in a pan over medium heat
  • Turn the heat right down and add the flour to the pan, stirring until you have a paste
  • Gradually pour in the warm milk, stirring until you have a thick, creamy sauce
  • Add the onion granules, garlic granules, mustard, nutritional yeast, dairy-free cheese, salt and pepper
  • Keep stirring until the sauce thickens to the consistency of custard
5

Combine and serve

  • Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered
  • Sprinkle the breadcrumbs over the top, season and put the dish in the oven for 5-10 minutes to warm through and crisp up the breadcrumbs before serving with salad leaves, if you like

Tips & Variations

  • Get the roast right: Don't overcrowd your trays when roasting the veg. Give everything a bit of space so it roasts and caramelises rather than steaming. Trust us on this one, it makes a real difference.
  • Boost the cheesiness: We always add a generous handful of nutritional yeast to the sauce. It gives that deep, savoury, cheesy flavour without any dairy. If you haven't tried it yet, this is the recipe that'll convert you.
  • Make it your own: Henry almost always throws in a handful of frozen peas or some wilted spinach at the end if there's any in the fridge. It's a great way to use up whatever greens you've got knocking about.

Why This Works

The trick here is roasting the broccoli and mushrooms separately rather than just stirring them in raw. It gets a bit of colour on them, brings out their natural sweetness, and stops the sauce going watery. That's really what takes this from good to properly great.