Macaroni Cheese
Course:
dinner, lunch, Main Course
Keyword:
mac and cheese, macaroni cheese, pasta
Gather
- 125 g dried macaroni or other pasta
- boiling water to cover pasta
- splash of oil for cooking pasta
- 1 –2 Tablespoons plant-based butter Vitalite or Flora both work well
- 1 –2 Tablespoons plain flour
- ½ –1 pint oat milk adjust for consistency
- 75 g vegan strong cheddar-style cheese grated
- 2 –3 Tablespoons nutritional yeast
- Salt and ground black pepper to taste
Prepare
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Cook the macaroni in a large pan of boiling (salted) water with a drizzle of oil, until just al dente (check packet for timings and cook for a minute or two less). Drain immediately and set aside.
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While the pasta is cooking, make the sauce. In a saucepan, melt the butter gently, then stir in the flour to make a roux. It should form into a cohesive ball - add more flour if it is still runny.
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Gradually add the oat milk a bit at a time, whisking continuously to avoid lumps. The sauce should thicken to a smooth, creamy consistency.
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Stir in most of the grated cheese (saving a bit for the top), the nutritional yeast, and a good pinch of salt and pepper. Taste and adjust the seasoning and cheese as needed.
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Add the drained macaroni to the sauce and mix well to coat.
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Tip everything into an ovenproof dish and sprinkle (or grate) the remaining cheese over the top.
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Bake at Gas Mark 6 (400f / 200c) for 25–30 minutes until golden and bubbling.
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Serve & enjoy!
