Dan Churchill's Mac and Cheese with Sneaky Veg

Recipes & Cooking

It’s amazing how growing up changes how you view comfort food. Mac and cheese will always make me feel warm inside, since gooey, cheesy casserole flecked with ham was one of my mum’s staples back in the day. But now that I’m grown, I also like the comfort of knowing that delicious food is going to leave me feeling great. So with apologies to mum, I’m sharing mac and cheese the way I like it best.  



First of all, it’s whole wheat pasta or bust for me, because I want all that fiber. I also add some veg for color and flavor, because why the heck not? Sometimes, I keep it cheesy with a classic mornay sauce, the kind I learned to make when I was toiling for a particular exacting French chef. Other times, like when I’m cooking for dairy-free mates or looking to lighten up my own dinner, I whiz up a plant-based version with tofu, cashew, and miso, which I swear do a spot-on imitation of the richness and umami of a mornay. 



 


ingredients

Mac and Cheese with Sneaky Veg

  • 3 Cloves Garlic Finely chopped
  • 1 White or Yellow Onion Diced
  • 3 Tbsp Extra-Virgin Olive Oil
  • 1 Lb Firm Tofu Drained
  • 1/3 Cup Raw Cashews Soaked in water for 30 minutes
  • 1 1/2 Tbsp Miso Red is nice here but anything goes
  • 2 Tsp Ground Tumeric
  • 1/2 Tsp Kosher Salt
  • 1/2 Tsp Ground Black Pepper
  • 1 Lb Macaroni or Penne Ideally whole wheat
  • 1 Head Broccoli Cut into medium florets
  • 2 Cups Baby Spinach
  • 1/4 Cup Grated Parmesan
  • 1/4 Cup Grated Pecorino Romano
  • 2/3 Cup Coarse Toasted Bread Crumbs

prep

For the sauce: Set a medium skillet over medium heat until hot. Add the garlic and onion, let them hang for a minute, then stir in the olive oil. Cook, stirring, until the onion is translucent and soft, 5 to 7 minutes. Transfer to an upright blender with the tofu, drained cashews, miso, turmeric, salt, and pepper until super smooth. Set aside. 



Bring a large pot of water to a boil and add a good handful of salt, so it tastes like the sea. Add the pasta, stir, and set a timer for the low end of the time range given on the package. When the pasta has just a slight bite, drain it well, reserving 1 cup of the water.  



Preheat your broiler and position a rack in the top position of the oven. Combine the pasta, sauce, broccoli, spinach, and ½ cup of the reserved pasta water in a large casserole dish and stir well., gradually adding more if necessary so it’s all looking creamy. Evenly sprinkle on the breadcrumbs, then the parmesan and pecorino, and broil until the cheese browns, 2 to 3 minutes. Serve hot. 


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