Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys baked mac 'n' cheese, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Baked Mac 'n' Cheese, GF DF EF SF NF is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Vickys Baked Mac 'n' Cheese, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook vickys baked mac 'n' cheese, gf df ef sf nf using 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Baked Mac 'n' Cheese, GF DF EF SF NF:

1. Prepare 'Cheese' sauce
2. Make ready 450 grams white potatoes, diced
3. Make ready 175 grams onion, chopped
4. Take 150 grams carrots, chopped
5. Take 70 grams cashew nuts or aubergine
6. Prepare 75 grams sunflower spread / butter
7. Get 8 tbsp nutritional yeast
8. Make ready 2 tbsp lemon juice
9. Take 1 tbsp dijon mustard
10. Get 1/4 tsp paprika
11. Make ready 1/4 tsp cayenne pepper
12. Prepare salt & pepper
13. Make ready Topping
14. Prepare 450 grams gluten-free dried macaroni pasta
15. Take 50 grams day old gluten-free breadcrumbs

Instructions to make Vickys Baked Mac 'n' Cheese, GF DF EF SF NF:

1. Preheat oven to gas 5 / 190C / 375°F and grease a 9"x 9" overproof dish
2. Put the cashews in a bowl and cover with boiling water. Set aside
3. Put the potatoes, onion and carrots in a large saucepan and cover with cold water
4. Being to the boil and cook for 15 minutes or until the veg is cooked through
5. Drain the cooking water off into a jug or bowl. You'll need it in a minute
6. Put the cooked veggies into a blender with 480mls (2 cups) of the reserved cooking water, the sunflower spread, nutritional yeast, lemon juice, mustard, paprika & cayenne. Also drain the cashews and put them in the blender too
7. Puree until smooth then season to taste with salt & pepper and blitz again to incorporate
8. Boil the pasta in heavily salted water for 8 minutes so it's just undercooked
9. Drain the pasta then gently stir in half of the sauce mixture
10. Pour into the ovenproof dish and top with the breadcrumbs. Spray the top with some butter-flavoured spray oil such as the Flora 1 calorie spray
11. Bake for 30 - 35 minutes then put under the grill for a minute to brown the top
12. The other half of the sauce you can freeze for another time but it will keep well covered in the fridge for up to a week. We actually use it as a nacho dip. I blitz it with a hand blender and reheat it in the microwave with some finely chopped jalepenos and a pinch garlic powder
13. You can use roasted aubergine / eggplant in place of the cashew nuts. Simply slice the aubergine into discs, salt each side then weight down so the salt can draw out the bitter liquid inside. Rinse, pat dry, spray with oil and grill/broil them for a few minutes on each side until cooked through. Peel the skin off before adding to the blender with the other ingredients

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