The world's best Plant-Based Mac & Cheese.
200ml Alpro Almond Unsweetened Drink
2 Cloves of Garlic
1 Butternut Squash
2 Sweet Potatoes
Teaspoon of Fresh Sage
Teaspoon of Fresh Rosemary
2 Tablespoons of Plain Flour
Teaspoon of Paprika
Pre-heat your oven to 180 Degrees.
Place your chopped butternut squash and sweet potatoes into a baking tray. Add 4 cloves of garlic (leave the skin on). Drizzle a generous amount of olive oil, salt and pepper over the top. Mix it all together and place it in the oven for 45 minutes.
Into a pan add 4 tablespoons of olive oil with your sage and rosemary.
Once the herbs begin to crisp, add your flour. Mix it in to create a herby roux.
Get your macaroni on (cook until al dente in boiling water).
Once roasted, add 3/4 of your butternut squash and sweet potatoes to a blender and squeeze out the garlic from the skins. Next add Alpro Almond Unsweetened Drink, a pinch of salt and pepper and blend until smooth.
Pour the mixture into the pan bit by bit, mixing it through your roux to create a thick sauce. At this point add the paprika and the remaining roasted vegetables.
Macaroni Time! Add the cooked macaroni to the pan and mix together well. Sprinkle some breadcrumbs, rosemary and a drizzle of olive oil over the top and place the pan under the grill for 15 minutes.
Once crispy, take it out of the oven and devour this plant-based bliss.