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Mac and Cheeserpiller

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

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…

Mac and Cheeserpiller 2019

 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

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


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


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.


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


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!


Pour the sauce over the cooked pasta.


Sprinkle with the Mini Chipolatas bits and toasted bread crumbs.


Season with salt and pepper and dig in!

Nutrition Facts

Serving Size 4