Mac and Cheddar Cheese with Broccoli * Vegetarian
Hi and welcome back to Ria Lives Well!
I have a large bowl of cheesy deliciousness for you guys!
It is 100% vegetarian, and can be made vegan by switching from vegetarian cheese to vegan cheese, such as Daiya cheddar.
It came out so well. It was full of flavor and exploded with cheese from my cheddar sauce. I was truly taken by surprise. You see, I winged this mac and cheese recipe. All I wanted was a less expensive, but highly superior version of Amy´s Broccoli and Cheddar Mac and Cheese.
While grocery shopping, I took Amy´s box and purchased all of the ingredients I knew and trusted that were listed on their broccoli cheddar mac. With no ingredient measurements or directions, it was sort of dash as you please in the seasoning department, with full reign on how cheesy, salty or peppery I wanted to make my sauce.
Now, seeing as I am an amateur cook, it could have gone either way, favoring the way of the Epic Fail.
Yet it did not. With a few choice ingredients, this dish was an easy prep, and an epic success.
- 6 oz Fusilli pasta
- 1 broccoli stem (broken up into small pieces)
- Half of 1 white onion (minced)
- Dash of smoked paprika
- Dash of red pepper flakes
- Splash of olive oil (for frying)
- 1 tablespoon Olive oil
For the Cheddar Sauce:
- 1 tablespoon olive oil
- 1 tablespoon all purpose flour
- 1 cup non dairy milk (I used cashew milk)
- 9 oz extra sharp cheddar, vegetarian (Microbial Enzymes), grated
- Dash of salt
- Generous dash of pepper
In a pot, cook pasta until al dente, adding salt for flavor. For 6 ounces of pasta, use roughly 2 quarts of water. Once cooked, set pasta aside.
Prepare your vegetables. Chop half a white onion. Rinse broccoli and remove one stem. Break small pieces of the broccoli florets into a large bowl. Sprinkle with red pepper flakes, mixing the flakes thoroughly into the broccoli.
Set a skillet to medium heat. Add one tablespoon of olive oil. Once heated, add your onions. Cook for a few minutes, and then add broccoli, followed by smoked paprika. Cook until broccoli florets soften. Add pasta. Mix until everything is combined. Remove from heat.
Grate cheddar. Set aside.
In a small pot (or use the same pot in which you cooked your pasta), add one tablespoon of olive oil. Set the heat to medium. Once the oil crackles, add one tablespoon of all purpose flour. Mix until flour dissolves smoothly into the olive oil. Add 1 cup of milk, and stir.
Add cheese in small portions, making sure that it melts into the sauce before adding another portion. Stir the sauce and pour it over your broccoli pasta. Add salt and pepper to taste. Enjoy.
You can eat this cheesy dish as is, or you can turn it into a bake. If I had thought about it, I would have bought panko, sprinkled it over my mac and turned this into an easy mac and cheese bake. I didn´t try it myself, but I would recommend it.
Broccoli in your face. Enjoy!
But I have no complaints. It turned out cheesy and delicious, and it was easy to make. This recipe is a winner in my house.
For those who follow my Instagram and expected to see this bad boy as my next recipe…it´s coming. I promise. I want to tweak the recipe a bit and make it better. But it will be the next recipe on the blog, so if you are a sandwich guru like me, keep your eyes peeled.