Name: Plant-based Mac and Cheese
Yield: 17
Ingredients: 350.0ml Water , mixed with the Knorr Cream Soup Base in a bowl at ambient temperature; 75.0g Knorr Cream Soup Base Mix 1kg , mixed with the water in a bowl at ambient temperature; 125.0ml Cooking Cream; 150.0ml Evaporated Milk; 4.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 8.0g White Sugar; 30.0ml Vegetable Oil; 25.0g White Onions , chopped; 25.0g Celery , chopped; 25.0g Carrots , chopped; 15.0g Garlic , chopped; 1.0g Dried Oregano; 350.0g The Vegetarian Butcher No Mince 1x2kg; 6.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 200.0ml Water; 15.0g Tomato Paste; 500.0ml Tomato Sauce; 8.0ml Knorr Liquid Seasoning 3.8L; 1.0g Black Pepper , ground; 40.0g White Sugar; 20.0g Butter , unsalted; 120.0ml White Sauce , base; 50.0g Cheese, grated , assorted, red cheddar, mozarella, quikmelt; 480.0ml White Sauce , base; 10.0g parmesan cheese powder; 5.0g Parsley

Preparation

White Sauce Base
12 - 14 minutes
1. Place everything in a sauce pot and mix well.
2. Apply medium heat, bring to a boil and simmer for 2-3 min.
3. Mix well from time to time.
4. Set aside to cool.
5. Store inside the chiller until use. Apply cold during the mac and cheese assembly.
Sauce Base
35 minutes
1. Add oil to the pot and apply medium heat.
2. Saute onions, garlic, celery and carrots. Add dried oregano and continue to saute until fragrant.
3. Add the prepared The Vegetarian Butcher NoMince. Saute until well incorporated.
4. Season with Knorr Aromat then add the tomato paste. Mix well.
5. Add water, tomato sauce and the rest of the ingredients. Mix well and bring to a boil.
6. Simmer for 5-10 min. in low heat.
7. Set aside to cool. Apply cold during the mac and cheese assembly
Loaded meatless Mac and Cheese Assembly
35 minutes
1. Brush the bottom and side of the dish pan/mold with soft butter.
2. Add ample amount of white sauce base. Add the grated cheese and scatter evenly.
3. Add now the mixture of meatless sauce and pre-cooked macaroni and evenly distribute to the dish pan then add again grated cheese.
4. For the last top part, evenly cover it w/ the remaining white sauce base, assorted grated cheese and some parmesan cheese.
5. Give it a tap for everything to set. (Cover w/ foil). Cook in a pre-heated convectional oven 170°C for 15 min. then remove the foil and cook for another 15 minutes until it boils and have a nice gratinated color.
6. Do the same for the 2nd Rectangular Baking dish.

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Plant-based Mac and Cheese

Ultra cheesy and creamy.. That sounds so heavenly! Much more if they find out they can indulge with less the guilt! Give this plant-based Mac and Cheese made with The Vegetarian Butcher NOMince a go and watch your diners realize how delicious it is!

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Ingredients

White Sauce Base

Sauce Base

Loaded meatless Mac and Cheese Assembly