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Macaroni and Not Cheese

Macaroni and Not Cheese

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 16
Difficulty Medium

Rating (click to rate)

4.0 based on 3 ratings.

Ingredients

  • 8 cups Water
  • 2 cups Macaroni Pasta
  • 1/2 cups Breadcrumbs
  • 1/3 cups Butter
  • 1 Onion Chopped
  • 1 Carrot Chopped
  • 1 Potato Cubed
  • 1/4 Onion Chopped
  • 1/2 cups Water
  • 1/4 cups Tahini
  • 1/4 tsp Garlic Crushed
  • 1/4 tsp Mustard
  • 1 tbsp Lemon Juice
  • 1 pinch Pepper
  • 1 pinch Cayanne
  • 1 pinch Paprika

Nutrition Information

Qty per
215g serve
Qty per
100g
Energy 217.22kcalcal 101.15017462165kcalcal
Protein 7.2425gg 3.372526193248gg
Fat (total) 6.48gg 3.0174621653085gg
 - saturated 2.3gg 1.0710128055879gg
Carbohydrate 33.9725gg 15.819557625146gg
 - sugars 3.535gg 1.6461001164144gg
Dietary Fibre 5.115gg 2.3818393480792gg
Sodium 921.3025mgmg 429.01164144354mgmg

Nutritional information does not include the following ingredients: Macaroni Pasta, Onion, Water, Tahini, Garlic, Lemon Juice, Pepper, Cayanne, Paprika

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Macaroni and Not Cheese | Stay at Home Mum

Macaroni and not cheese is a scrumptious dairy free meal that will fill the hungry tummies.

  • 8 cups water
  • 2 cups macaroni
  • 1/2 cups breadcrumbs
  • 1/3 cup Nuttlex
  • 1 spring onion, chopped
  • 1 small potato, chopped
  • 1 small carrot, chopped
  • 1/4 onion, chopped
  • 1/2 cup water
  • 1/4 cup tahini
  • 1 tespoon salt
  • 1/4 teaspoon garlic, crushed
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • pinch of pepper
  • pinch of cayenne
  • pinch of paprika

In a large pot, boil the 4 cups water then add macaroni and cook until al dente. Drain, rinse with cold water and set aside. In a food processor, combine breadcrumbs and 1 tablespoon margarine then set aside. In a saucepan, add spring onion, potato, carrot, onion and water, and bring to a boil. Cover and simmer for 15 minutes or until vegetables are very soft. In a blender, process the tahini, salt, garlic, remainder of margarine, mustard, lemon juice, pepper, cayenne and paprika. Add the softened vegetables and the cooking water to the blender and process until completely smooth.

In a large bowl, combine pasta and sauce until well coated. Spread into a casserole dish, sprinkle with the breadcrumb mixture and bake at 180 degrees for 20 minutes or until the sauce is bubbling and the breadcrumb topping is golden brown.

Recipe Hints and Tips:

  • Macaroni and Not Cheese is suitable for freezing
Recipe submitted by Cassie Billingsley

Method

  1. In a large pot, boil the 4 cups water then add macaroni and cook until al dente. Drain, rinse with cold water and set aside. In a food processor, combine breadcrumbs and 1 tablespoon margarine then set aside. In a saucepan, add spring onion, potato, carrot, onion and water, and bring to a boil. Cover and simmer for 15 minutes or until vegetables are very soft. In a blender, process the tahini, salt, garlic, remainder of margarine, mustard, lemon juice, pepper, cayenne and paprika. Add the softened vegetables and the cooking water to the blender and process until completely smooth.

  2. In a large bowl, combine pasta and sauce until well coated. Spread into a casserole dish, sprinkle with the breadcrumb mixture and bake at 180 degrees for 20 minutes or until the sauce is bubbling and the breadcrumb topping is golden brown.

Recipe Hints and Tips:

  • Macaroni and Not Cheese is suitable for freezing
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About Author

Kate Carlile

Kate brings sexy back to the office as our Administration Manager and all-round most loveliest lady in the world. She is super Mum to four and the SAH...Read MoreM office would literally fall apart without her. Her dream is to colour the world purple whilst travelling around it in a lavender Winnebago! Read Less

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