We may be approaching the summer months yet it STILL seems we're not escaping those pesky cold days.
This mac n' BioCheese recipe is twice as tasty because it has... DOUBLE the Bio! Gone are the days of missing out on this cheesy goodness - so jump into the kitchen one cold night this week and indulge a little!
Serves: 4
Ingredients:
400g macaroni (or pasta of choice)
50g Bio Buttery
2 tablespoons plain flour
2 cups (500ml) dairy-free milk - we chose almond milk
2 cups (250g) Bio Cheese Cheddar Shred
Chopped parsley to serve
Method:
Follow the packet instructions to cook the macaroni until al dente.
In a medium saucepan, melt the Bio Buttery and add the flour. Cook, stirring for 1 minute over a medium-to-low heat.
Gradually add your dairy-free milk of choice to the heated mixture, continually stirring until smooth. Continue to stir gently until the mixture becomes to a boil. Immediately reduce the heat to low and allow to simmer for 2 minutes.
Remove the mixture from the heat and add the Bio Cheese Cheddar Shred, continuing to stir until completely melted and smooth.
Drain the pasta and return it to the pan.
Pour the Bio-Cheesy (AND Bio Buttery) mixture over the pasta and stir until well coated.
Season with salt and better, sprinkling with chopped parsley to serve!