High Protein Macaroni and Cheese

Ingredients

Mac & Cheese Sauce

• 3 white or brown onions, thinly sliced

• 100–150g vegan butter

• 1 tbsp mirin

• 1 tbsp rice wine vinegar

• 300g silken tofu

• 100ml soy milk (plus more if needed)

• 1 tbsp nutritional yeast (plus extra to taste)

• 250–300g macaroni (or pasta of choice)

• Salt & black pepper, to taste

Pangrattato (Crunchy Topping)

• 100g panko breadcrumbs

• 20ml olive oil

• 10g nutritional yeast

• 5g parsley or oregano, finely chopped

• Salt & black pepper, to taste

Method

1. Caramelised Onion Sauce

1. Melt the butter in a large pan over medium heat.

2. Add the sliced onions and cook slowly, stirring often, until soft and golden brown (about 20–25 minutes).

3. Deglaze the pan with mirin and rice wine vinegar, scraping up any caramelised bits.

4. Transfer the onions to a blender. Add the silken tofu and blend until smooth, adding soy milk if needed to loosen the mixture.

2. Build the Cheese Sauce

1. Pour the blended mixture back into the pan and bring to a gentle heat.

2. Stir in the nutritional yeast and season with salt and black pepper.

3. If the sauce is too thick, add more soy milk until you reach a creamy consistency.

3. Cook the Pasta

1. Cook the macaroni according to packet instructions until al dente.

2. Drain and fold it into the sauce until evenly coated.

4. Pangrattato Topping

1. Heat the olive oil in a pan.

2. Add the panko breadcrumbs and toast until golden brown.

3. Stir in the nutritional yeast, parsley (or oregano), and season with salt and black pepper.

5. Serve

Spoon the creamy mac & cheese into bowls and sprinkle generously with pangrattato. Finish with extra parsley or nutritional yeast if desired.