Macaroni and ‘Cheese’ Gratin
Macaroni and cheese is one of those dishes that many of us have stored in our memory bank. It is, quite frankly, and epic dish found throughout the English-speaking world…but, also in the German-speaking world as my Swiss wife informed me. When I think of this dish, I usually think in terms of my teenage years when I simply had to have something fast. Admittedly, I normally gave into time rather than technique and made a quick version of something heavily processed – yes, it came out of a box (yuck). This recipe is my plant-based ‘adult’ reaction to having one of those food memories recently while in the kitchen working on something else. You can serve this dish like a normal pasta dish, or do what I did in the recipe, and create a gratin! Yield: it depends on how much pasta you make, but with 200 ml. cauliflower sauce you should be able to make 4 servings!
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