Elevate your comfort food game with this healthified version of the classic mac ’n’ cheese. Not only does it check off two of your daily vegetable servings, but it also bursts with flavour, making it the ideal cheesy, oh-so-easy back-to-school dish!
Inspired by our favourite chef and super-mum @ambitiouskitchen - this recipe is practically fail-proof. And if you're craving an extra crunch, feel free to sprinkle on more breadcrumbs and cheese for that delightful, golden topping. This dish is guaranteed to be a hit with your family and friends, delivering both nutrition and satisfaction.
1 Pack Sunny & Luna cauliflower gnocchi
2 tbs butter (or your fave vegan alternative)
30 g whole wheat pastry flour (or sub regular flour or GF all-purpose flour)
½ teaspoon onion powder
½ teaspoon garlic powder
1 ½ cups unsweetened cashew milk, almond milk or regular milk (from the carton or homemade if you prefer)
1 grated courgette – use paper towel to squeeze out any excess water.
180g sharp cheddar cheese (feel free to use vegan alternatives) grated.
1 cup bread crumbs
In a large skillet add butter and place over medium heat. Alternate between whisking in the flour and milk little by little until both quantities are added and you have smooth and silky sauce. Once all the measurements have been added, bring the mixture to a boil before lowering the heat to a simmer and stir until it has thickened slightly.
In a separate pan add a couple tablespoons of your favourite olive oil and gently crisp up your Sunny & Luna Gnocchi until it’s nice and golden in colour.
Add the onion powder, garlic powder and season with salt and pepper to your desired taste. Say Cheese! Add 180g of grated cheddar cheese and stir until it melts into a dreamy, creamy cheesy sauce.
Finally fold in your grated courgette and your crispy golden gnocchi for your added health kick.
Top your pan with extra cheese and crumbs to get a perfectly golden crispy topping. Place in a preheated oven at 180C fan for an extra 15 minutes.