Hosting a dinner party for my friends with varying dietary requirements is an organisational minefield. Some are gluten-free, another is fodmap, two others are vegetarian, another is vegan, and one is pescatarian but will eat meat if there are no other options and so on. To make sure everyone is fed and satisfied, I usually find myself searching for recipes where I can make different variations of the same dish to cater to different dietary restrictions.
This is a mac and cheese I made to cater to a group of vegans, vegetarians, and me (an omnivore). The sauce is vegan from my vegan alfredo sauce recipe, which is super creamy that I almost fooled my vegan friend in believing this is made with dairy. After mixing in the sauce, macaroni and peas together (aka the point of no return in making the dish non-vegan), I separated the mac and cheese into two separate pans: one vegan and one vegetarian. For the vegetarian pan, I added some mozzarella and parmesan for extra cheesiness because you can never have enough cheese. For omnivores, you can feel free to add other additional toppings you wish like bacon, ham, or chicken.
Vegan Mac and Cheese
Materials
- 2 cups vegan alfredo sauce follow my alfredo sauce recipe for this cheezy, creamy sauce
- 2 cups elbow macaroni
- 1 cup peas
- 1/2 cup of breadcrumbs
- alternative / real cheese as much cheesiness as you desire
Instructions
- Prepare vegan alfredo sauce.
- Cook the macaroni till al dente.
- Mix alfredo sauce, macaroni, and peas together in a pot and then transfer to a baking dish.
- Sprinkle breadcrumbs on top of the macaroni. Add any additional cheese if you wish.
- Bake for 10-15 minutes at 180ºC.
- Remove from oven and serve.
