Rebel Mac & Cheese Recipe | Abel & Cole

Rebel Mac & Cheese

Cooking time
Serves4- people
Vegans

A rebellious vegan friendly spin on the classic mac and cheese, complete with trademark bubbling, rich sauce and crunchy top.

1 rating
layout 1 comment

Ingredients

  • 3 onions
  • 4 garlic cloves
  • 3 tbsp flour
  • 650ml Rebel Kitchen Dairy Free Whole Mylk
  • 1 tbsp Dijon mustard
  • A pinch or two of chilli powder
  • 400g penne rigate
  • 250g cherry tomatoes
  • 3-4 tbsp breadcrumbs
  • 2 tbsp olive oil
  • Sea salt & freshly ground pepper

Prep: 15 mins | Cook: 40 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle in a good pinch of salt and bring to the boil.
2. Peel the onions and finely slice them. Peel and crush or finely chop the garlic cloves.
3. Pour 2 tbsp oil into a separate large pan and warm to a medium heat. Slide in the sliced onions and add a little salt and pepper. Fry for 5 mins, stirring occasionally, till the onions are slightly softened and golden at the edges. Add the garlic to the pan and cook for a further 1 min. Reduce the heat of the pan slightly and spoon in 3 tbsp flour. Stir well to combine and cook for 2 mins.
4. Pour a little of the whole Mylk into the onions and stir well with a wooden spoon or whisk, till it thickens. Slowly pour in the rest of the Mylk, stirring continuously, till fully combined. Spoon 1 tbsp mustard into the pan and sprinkle in a pinch of chilli powder (chilli powder is HOT, so use sparingly. You can add more later if you like). Give the sauce one last good stir. Bring the sauce to a simmer and then remove from the heat.
5. The pan of water should be boiling by now. Slide in the pasta and simmer for 8 mins, till just tender. Carefully drain the cooked pasta well through a sieve.
6. While the pasta is cooking, slice the cherry tomatoes in half.
7. Tip the cooked and drained pasta into the pan with the sauce (or pop both into a large bowl if the pan isn't big enough). Scatter in the cherry tomato halves. Mix well to coat the pasta. Have a taste of the sauce and add more salt, pepper, chilli powder or mustard if needed. Toss the pasta and sauce into an oven dish and roughly level out with the back of a spoon. Sprinkle over the breadcrumbs. Slide the pasta into the oven and roast for 20 mins, till bubbling at the sides.
8. Spoon the mac and cheese onto plates and serve with a zesty green salad on the side.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Enjoy With
Add extra ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

Sandy Paws

Rating

Love this recipe! Delivers a big plateful of soothing comfort food. A thick and creamy sauce, with the sweet, soft explosion of cherry tomatoes, contrasted by the crunch of the topping is perfect. Rebel Kitchen’s dairy free whole mylk is amazing.