Crunchy Tortilla Mac n Cheese
Sometimes a bit of naughtiness is just what you need, and what better way to treat yourself than with our Crunchy Tortilla Mac and Cheese. As the saying goes, go big or go home and this Mac n Cheese is topped with crunchy tortillas and pico de gallo so you get all dippy at the table. Infused with Mexican inspired flavours of smoked paprika and cayenne, this really is one for the whole family to enjoy.
Serves
Ingredients
For the Macaroni Cheese
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp cayenne pepper<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>20g plant-based butter<item-todo-done><item-todo-done>40g plain flour<item-todo-done><item-todo-done>650ml plant-based milk<item-todo-done><item-todo-done>3 tbsp nutritional yeast<item-todo-done><item-todo-done>250g plant-based cheese<item-todo-done><item-todo-done>350g macaroni pasta<item-todo-done><item-todo-done>1 x 200g can of sweetcorn<item-todo-done><item-todo-done>100g tortilla chips<item-todo-done><item-todo-done> salt and pepper<item-todo-done>
For the Pico de Gallo
<item-todo-done>250g cherry tomatoes<item-todo-done><item-todo-done>½ red onion<item-todo-done><item-todo-done>10g coriander<item-todo-done><item-todo-done>1 jalapeño chilli<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp red wine vinegar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
Before you start
Preheat the oven to 200°C | Large Saucepan | Small Saucepan | Baking Dish
Prep the veg
- Peel and dice the onion
- Peel and mince the garlic cloves
- Drain the sweetcorn
Make the cheese sauce
- Heat a large saucepan over a medium heat
- Add the olive oil and onion with a pinch of salt, cooking until softened and lightly caramelised
- Add the garlic, paprika, cayenne pepper and tomato paste, frying for a minute
- Add the butter to the pan to melt
- Sprinkle the flour into the pan and stir to make a paste
- Gradually pour the milk into the pan, whisking to combine until gently simmering
- Add half of the cheese and nutritional yeast to the pan and stir until melted
- Taste to season with salt and pepper
Cook the pasta
- Pour the pasta into a large pot of salted boiling water and cook over high heat for 8-9 minutes
- Add the pasta and sweetcorn to the cheese sauce, mixing to coat
- Transfer the pasta and sauce to a baking dish
- Top the macaroni with the tortilla chips and rest of the cheese
- Bake for 15 minutes while you prepare the pico de gallo
Make the pico de gallo
- Quarter the cherry tomatoes and add to a bowl
- Peel and finely dice the red onion
- Finely slice the jalapeno
- Pick the coriander leaves and roughly chop
- Zest and juice the lime
- Add everything to a bowl with the red wine vinegar, olive oil and a pinch of salt and pepper
- When macaroni is baked, spoon the pico de gallo over the tortillas and finish with coriander leaves to serve