Aren’t all childhood favourites a homemade creamy mac and cheese? With added veggies in the cheesy sauce and topped with our meat-free Polony, this recipe gets a super gold star! Even the caterpillar wants a bite…

CategoryDifficultyBeginner
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients
 1 box of Fry’s Mini Chipolatas, thawed
 3 cups dried pasta
For the Cheesy Sauce:
 1 cup potatoes, peeled and diced
 ¼ cup carrots, peeled and diced
  cup onion, chopped
 1 cup water
 ½ cup raw cashews (soaked for a few hours before, optional)
 ¼ cup coconut milk
 4 tbsp nutritional yeast flakes
 1 tbsp lemon juice
 ½ tsp turmeric
 ¼ tsp garlic powder
 1 pinch paprika
For the Topping:
 A sprinkle of breadcrumbs, toasted
 Salt and pepper, to taste

Method

Method
1

Dice the Mini Chipolatas into small, bite-sized bits. In a pan, over a high heat, fry the Mini Chipolatas until crispy. Set aside.

2

Cook pasta according to package instructions, drain and set aside.

3

Bring water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, until the veggies are tender and soft enough to blend.

4

When vegetables are soft, take them out of the water, and place them in your blender.

5

Add 1 cup of water (you can use the same cooking water) along with the remaining ingredients. Blend until smooth. This makes your cheesy sauce!

6

Pour the sauce over the cooked pasta.

7

Sprinkle with the Mini Chipolatas bits and toasted bread crumbs.

8

Season with salt and pepper and dig in!

Ingredients

Ingredients
 1 box of Fry’s Mini Chipolatas, thawed
 3 cups dried pasta
For the Cheesy Sauce:
 1 cup potatoes, peeled and diced
 ¼ cup carrots, peeled and diced
  cup onion, chopped
 1 cup water
 ½ cup raw cashews (soaked for a few hours before, optional)
 ¼ cup coconut milk
 4 tbsp nutritional yeast flakes
 1 tbsp lemon juice
 ½ tsp turmeric
 ¼ tsp garlic powder
 1 pinch paprika
For the Topping:
 A sprinkle of breadcrumbs, toasted
 Salt and pepper, to taste

Directions

Method
1

Dice the Mini Chipolatas into small, bite-sized bits. In a pan, over a high heat, fry the Mini Chipolatas until crispy. Set aside.

2

Cook pasta according to package instructions, drain and set aside.

3

Bring water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, until the veggies are tender and soft enough to blend.

4

When vegetables are soft, take them out of the water, and place them in your blender.

5

Add 1 cup of water (you can use the same cooking water) along with the remaining ingredients. Blend until smooth. This makes your cheesy sauce!

6

Pour the sauce over the cooked pasta.

7

Sprinkle with the Mini Chipolatas bits and toasted bread crumbs.

8

Season with salt and pepper and dig in!

Mac and Cheeserpiller

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Telephone

+27 31 700 3022

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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries

export@frygroup.co.za