An Unrivaled Vegan Mac n Cheese Recipe
Victoria Jinks
When asked about my favorite vegan dish, it's always Mac N’ Cheese! So simple, yet so delicious. This is something that has took a while to perfect but with such a great range of vegan cheeses available, it has become easy to have it as often as possible without scrimping on taste!

Ingredients:
400g macaroni pasta
2 tbsp vegan butter
3 tbsp plain flour
500ml almond milk (unsweetened)
1/2 tsp garlic granules
1/2 tsp onion granules
1/2 tsp nutmeg
1/4 tsp turmeric
1 cup nutritional yeast
1 cup vegan cheese
Topping Ideas (optional):
Vegan parmesan
Parsley
Mushrooms
Tomatoes
Vegan bacon crumbles
Breadcrumbs

Method:
Add the pasta to a pan of boiling water
On medium heat, in a large pan, add your butter and melt thoroughly
Once completely melted, add your flour and make a paste
Cook the paste off for a minute or 2, making sure to stir the whole time
Start slowly adding your almond milk, around 100ml at a time
Keep stirring, don’t move away from the pan otherwise it’ll start to go lumpy
Once all your milk has been added, you’ll see its slightly runny but it will thicken up
KEEP STIRRING!
Preheat oven to 180 degrees
Start adding all of your spices, stirring them through thoroughly
Add your ‘cheese’ and stir till its completely melted and take it off the heat
Take your pasta off the hob and drain
Run cold water over pasta then add to an ovenproof dish
Add your béchamel sauce over the pasta and mix thoroughly
Add toppings (if any)
Pop into the oven and bake for 30 minutes till its bubbling away
Pop-under the grill for extra crispiness
Serve with a side salad and enjoy!
Extra Tips
Use Applewood cheese for the topping, it melts perfectly
Add plenty of nutritional yeast for extra cheesiness!
Use a whisk to make the Bechamel nice and thick
Add a tsp of marmite for extra flavor
Bon Appétit!