Mac’n’Fondue
@cheftosca
What if we told you you could make your mac and cheese taste like fondue? This mac’n’fondue recipe is irresistibly creamy and super comforting, and not just for the winter months!
Easy
50 mn
6
Ingredients
- 300g macaroni pasta
- 1 La Fondue Vegan (500g)
- 150ml soy milk
- 200g bread crumbs
- Pepper
- Nutmeg
- 1/2 tbsp turmeric powder
- Salt to taste
- Parsley for topping
- Optional: mushrooms (I used shiitake)
Instructions
- Optional: Slice and stir-fry mushrooms with olive oil in a pan until golden brown.
- Prepare bread crumbs using leftover bread or use store-bought crumbs.
- Cook the pasta until it is slightly undercooked, as it will cook further in the oven.
- In a pan, heat the La Fondue Vegan, and add turmeric, nutmeg, soy milk, and salt to taste. Stir until the mixture is smooth.
- Mix the sauce with the pasta and place the mixture in a baking dish.
- Add the breadcrumbs on top, creating an even layer over the entire dish.
- Bake in the oven at 180°C on grill mode for 15-20 minutes or until the top is golden brown and crispy.
- Serve the dish topped with parsley and a sprinkle of pepper. Enjoy!
Ultimate life hack
Adding La Fondue Vegan to any pasta dish is the ultimate life hack!
With a prep time of only 20 minutes, this dish is perfect for a quick weeknight dinner or a casual gathering with friends - and easily customizable with optional ingredients like shiitake mushrooms!
@cheftosca
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