Red Curry Mac and Cheese With Broccoli

Nothing screams comfort food more than a nice warm bowl of mac and cheese. Growing up, I settled for boxed Kraft mac and cheese for random weekday dinners which was not high-quality at all yet I was a sucker for it. Now that I am vegan and cook for a living, I decided to step my standards up a notch with this bowl of red curry mac and cheese with broccoli. It is gluten-free, soy-free and nut-free while being packed with vitamins and nutrients. Who said comfort food can't be healthy? 

A beautiful combination of the classic cheesy flavor of mac and cheese with a punch of spice that curry gives make this dish something that will stand out at a dinner table. 

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Red Curry Mac and Cheese with Broccoli

A head of broccoli, chopped in florets

Gluten-free macaroni or spiral noodles 

1/4 cup gluten free panko bread crumbs + nutritional yeast mixed together (optional)

1/4 cup of vegan cheddar shreds (I used So Delicious; optional)

Drizzle of olive oil

 

Red curry Mac and cheese sauce: 

2 cup potato (diced large)

1 cup carrot (diced large)

1 cup + 1 tbsp unsweetened original Plant based milk

2/3 cup Nutritional yeast

1 tsp Acv 

4 tbsp red curry paste (about a full 4oz jar)

1 tsp cayenne 

3 Garlic cloves minced 

Pinch of salt 

 

Preheat oven on 350 F

Place the diced potato and carrot into a pot in water over medium heat. Boil until softened. 

While potatoes and carrots are cooking, add broccoli florets into another pot in water over medium heat. Cook for 10-12 minutes or until the florets are softened. 

In another pot, cook pasta according to instructions on packaging. 

Once potatoes and carrots are softened, drain water and add into blender with the rest of the ingredients to make the red curry cheese sauce. Blend until you get a creamy consistency. 

Drain the broccoli florets and mix them into the drained pasta. Pour on the cheese sauce and mix well together. Mix in the cheese shreds if you choose to use them. 

Pour red curry Mac and cheese into a lightly-oiled baking sheet or case iron skillet. 

Drizzle some olive oil onto the bread crumb mixture and sprinkle it on top of the Mac and cheese. 

Bake for 20 mins + 2 mins on HI broil. 

Remove from oven and let cool for 5 mins before serving. 

Enjoy!