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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Mac N CHEESE

Robin Robertson creates super-charged takes on the pasta and sauce favour ite

Buffalo cauliflower mac

Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac and cheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower.

By Robin Robertson

Serves 4-6 | Prep 15 mins | Cook 30 mins |

Calories 537 (per serving)

FOR THE SAUCE

1 large russet potato, cut

into 2.5cm (1in) chunks

1 large carrot, cut into

2.5cm (1in) chunks

600ml (2½ cups)

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About Vegan Food & Living Magazine

Vegan cheese is the one thing that still divides opinions in the vegan community, so if you can't find one you like, try making your own! We've got plenty of delicious vegan cheese recipes to inspire you this issue, from authentic blue cheese to melting mozzarella sticks and smoked Cheddar. You have to try them! Also this issue, we reveal how to take the classic Mac n Cheese to the next level, share posh takes on potatoes and reveal how to cook some of high street chain Wagamama's best vegan dishes. If that's not enough, we share top tips for starting off on a zero waste journey, show how to use up your food waste and reveal easy ways to better self-care. Plus we have part 2 in our Remarkable Women on the Frontline for Animals series.