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Mac and cheese

Magic Mac and Cheese

Chef by Gergely Zsolnay

 

Everyone’s favorite! It makes weekday evenings joyful. It can be varied with countless toppings according to taste.

Ingredient (for 4 persons)

  • Durum horn pasta 400g
  • Carrot 100g
  • Onion 100g
  • Garlic 5g
  • Sunflower oil (cold pressed) 100g
  • Rice Risotto Arborio 50g
  • Sea ​​salt 3g
  • Vegetable stock 500ml
  • Flora Plant Cream 15% 100ml
  • Sweet ground spice paprika 2g
  • Curcuma 1g
  • Brewer’s yeast flakes, gluten-free 40g
  • Apple vinegar 10ml
  • Sun-dried tomatoes 40g
  • Parsley (fresh) 10g

Step 1

  • We clean and wash the vegetables so that we don’t have to spend time on this while cooking.

Step 2

  • Cut the carrot into small cubes (the size doesn’t matter, as we will blend it) and heat it in a smaller pot with 50 ml of sunflower oil over medium heat until it colors the oil, but do not let it brown!

Step 3

  • Meanwhile, finely chop the onion and garlic, then add them to the carrot. Heat together for 2 minutes.

Step 4

  • Add the measured salt, rice, and water to the pot. Stir until it boils, then cook covered until the carrot is soft and the rice is a little overcooked. Don’t forget to stir occasionally!

Step 5

  • In the larger pot, we boil water for the pasta. 3 L of water is needed, 40 g of salt. TIP! Wait until the water boils and only then add the salt. Salty water boils more slowly. This way you can save time and energy!

Step 6

  • If the carrot rice is already soft, cook the pasta! Add the measured pasta to the boiling salted water! The cooking time depends on the type and size of the pasta, about 10-12 minutes. Check and if soft, drain! It is not necessary to rinse because the starch on its surface makes our sauce even richer and silkier!

Step 7

  • When the carrot has softened, the rice has slightly overcooked, add the remaining 50 ml of oil, paprika, turmeric, the 100 ml of plant-based cream, apple cider vinegar, and brewer’s yeast flakes, and use an immersion blender (or thermomix, blender) to cream the contents of the pot.

Step 8

  • Toss the freshly cooked pasta into the still warm plant-based cheese sauce and you can serve it right away!

Step 9

  • Garnish with freshly chopped parsley and sprinkle with thinly sliced sun-dried tomatoes when serving!

+1 Tip

Instead of carrot, try it with sweet potato! You can use other hollow pasta instead of durum pasta, even gluten-free, since I created the plant-based cheese sauce to be gluten-free! Instead of sun-dried tomatoes for toppings, you can use tofu, seitan, nuts, or simply roasted vegetables! If you want to do even more for your health, prepare a simple raw mixed salad on the side!

Chef Mandula, The Kitchen Adventure