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Everyday cooking

‘Quatro Formaggi’ Mac & Cheese

  • cooktimeCooking time15 min
  • preptimePrep time5 min
  • servingsServingsPortions 8
Lunch
Dinner
Entrée
British
recipe image ‘Quatro Formaggi’ Mac & Cheese
  • 1 pack Violife Cheddar Style Shreds
  • 1 pack Violife Mozzarella Style Shreds
  • 1 pack Violife Original Creamy
  • 1 pack Violife Parmesan Style Wedge
  • 500 g macaroni pasta, boiled
  • ½ cup plant-based butter
  • ½ cup all-purpose flour
  • 600 ml coconut milk, hot
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp nutmeg
  • fresh thyme to serve
  1. Preheat oven to 180°C (350°F).
  2. Grease a baking dish with some of the Becel Plant-Based Unsalted Brick.
  3. Boil pasta according to pack instructions, drizzle with some olive oil and set aside.
  4. To make the creamy sauce, melt the plant-based butter in a large saucepan. Sprinkle in the flour and whisk to combine until lumps form.
  5. Keep stirring for another minute and slowly pour in the coconut milk. Keep whisking until combined and smooth. Add pepper, paprika and nutmeg and then the Violife products. Mix until combined and extra melty.
  6. Pour in the macaroni and stir.
  7. Place mixture in the greased baking tray and bake for 15 minutes.
  8. When the surface turns golden, remove from the oven, sprinkle with paprika and some fresh thyme leaves and serve.

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