I’ve been wanting to share the recipe for this super tasty mac and cheese for a while now. It’s so delicious, super simple to make and the result is amazing. The texture is just perfectly creamy and it tastes heavenly! In the past weeks it has become one of my favourite dishes and I have been eating it a lot lately! To achieve the real mac and cheese experience it really is crucial to get the amounts of the different ingredients right in order to master the perfect cheesy flavour. I’m super happy with the result and hope you’ll be too!
Healthy Mac and Cheese
Prep time
Cook time
Total time
Author: The Tasty K
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
- 250g brown rice pasta (or any other pasta of your choice)
For the cheese sauce:
- 1⅓ cups potatoes, diced
- ⅓ cup carrots, diced
- ⅓ cup onion, diced
- ¼ cup water
- ¼ cup rice milk
- 2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- ½ tsp sweet paprika
- ½ tsp garlic powder
- 1 tsp mustard
- 1-2 tsp sea salt (according to taste)
- pinch of pepper
Instructions
- Peel and cook the potatoes, carrots and onion in boiling water until soft (you can check the texture by sticking a knife into the veggies and see if it comes out smoothly).
- Cook the gluten-free pasta (or any other) according to the instructions.
- Place the cooked veggies and all other ingredients in a blender and mix until you get a creamy sauce.
- Try the sauce with less salt and add more according to your taste.
- When the pasta is ready, place into a bowl and pour over the cheesy sauce.
Looks delicious, but where is the cheese!??
You can totally add vegan cheese shreds if the ‘cheezy’ flavour from the nutritional yeast doesn’t do the trick for you :-). I just wanted to give a great basic recipe for the ‘cheezy’ sauce with room for personal adjustments 😉
Where does one find sweet paprika? I can only find paprika and smoked paprika in the grocery store.
Hi! 🙂 Is the normal paprika you can buy spicy? Maybe in some stores it’s just labelled as normal paprika. I just prefer the non-spicy one above the spicy paprika!
Oh, that looks lovely! I’ve never tried a Mac and Cheeze version with potatoes, will have to make this sometime. Last night, we had a pumpkin-based one, and I have to say that one’s my favorite so far! We just used (most of) two regular cans of pumpkin puree.
I think some places in the US sell “sweet” paprika, but usually I only see stuff labeled “paprika”. I don’t find it very spicy but then, I do love me some peppers (anything containing chilis, chipotle, ancho, you name it).
Wow! I’ve never tried the pumpkin version so far but sounds amazing! I can totally see how it will become super creamy 🙂 YUM