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Roasted Red Pepper Mac and Cheese

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Roasted Red Pepper Mac and Cheese
This Mac is flavoured with pepperoni-pizza-type seasonings: fennel, thyme and oregano.
Prep Time 30 min
Prep Time 30 min
  1. Preheat a 2 litre saucepan over medium heat.
  2. Sauté onions in oil with a pinch of salt for 5 to 7 minutes, until onions are translucent.
  3. Add garlic and sauté for about 30 seconds, then transfer to a blender or food processor.
  4. Boil a large pot of salted water for cooking the pasta.
  5. Once boiling, cook pasta according to package directions.
  6. Drain the cashews and add them to the blender along with the vegetable broth, corn starch, red peppers, tomato paste, salt, mustard turmeric, nutritional yeast, and pizza seasoning.
  7. Blend until very smooth.
  8. Scrape down the sides every 30 seconds or so and test for smoothness.
  9. Transfer the sauce in the blender back to the saucepan where you cooked the onions.
  10. Turn the heat up to medium and let cook, stirring very often, until thickened.
  11. This should take between 10 and 15 minutes.
  12. Taste for salt.
  13. It should taste slightly salty because it is going to be poured onto the pasta.
  14. The pasta should be done while the sauce is thickening, so drain and place pasta back in the pot you cooked it in.
  15. Set aside.
  16. When sauce is thickened, add it to the pasta in the pot, and use a large slotted spoon to mix well, taking care not to break the pasta.
  17. Serve!
Recipe Notes

* For pizza seasoning use:
1/4 teaspoon Fennel seed or ground Fennel
1/4 teaspoon Oregano
1/2 teaspoon Thyme
1/2 teaspoon granulated Garlic

For a baked mac, if preferred:
Transfer all to a 20 × 20 cm casserole dish and bake at 180°C / 350°F for 20 minutes.