MAYD
About the Recipe
This is not your average mac & cheese —
It’s high-protein, veg-packed, dairy-free and gluten-free friendly, and ready to hit the spot without weighing you down.
I use leeks, kale, chicken and DF cheese, but you can customise it with whatever’s in your fridge.
Topped with crunchy herby breadcrumbs and grilled to golden perfection.
Creamy, cosy, and actually good for you. Full recipe below
Ingredients
250–300g pasta (GF if needed)
2 cooked chicken breasts, shredded or chopped
1 leek, finely sliced
1 shallot, finely diced
2 handfuls kale or any leafy greens
1 tbsp garlic oil (or olive oil + 1 garlic clove, minced)
200ml veg stock
1 tbsp gluten-free flour or plain flour
150ml oat cream (or double cream if not DF)
50g dairy-free cheese (or regular cheddar)
Salt, pepper, and herbs (thyme, oregano or mixed herbs) to taste
1 slice stale bread or GF bread (for crumbs)
Optional: extra cheese for topping
Preparation
Cook pasta according to instructions. Drain and set aside.
Sauté leeks, shallot, and kale in garlic oil until soft. Season with salt and herbs.
Add flour, stir through veg, then pour in veg stock and oat cream. Simmer until thickened.
Stir in chicken and dairy-free cheese (optional), then toss in cooked pasta.
Blitz bread with herbs and olive oil for homemade crumbs.
Transfer to baking dish, top with breadcrumbs and cheese.
Grill for 10 minutes, until golden and bubbling.