The Best Vegan Mac ‘n’ Cheese ever, I Promise!

If you’re after mouthfuls of gooey cheesy deliciousness then this recipe is for you: crispy on top; smooth and creamy underneath, it’s decadent soul food at its very best!

Prep | 10 mins

Cook | 10 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 20 Minute meal

INGREDIENTS

• 300g dried macaroni

• 30g vegan butter

• 25g flour

• 500ml soya milk

• 1tsp mustard (or to taste – I prefer 2tsp)

• 200g extra mature vegan cheddar, grated

• 1tsp smoked paprika (or to taste – I prefer 1tbsp)

• 1tbsp vegan Worcester Sauce

• Salt and pepper, to taste

• 3tbsp pasta water, reserved after cooking

METHOD

• Preheat your oven to 220C / 200C fan / Gas Mark 7

• Cook the macaroni for a couple of minutes less than normal as it’ll cook further in the oven

• While the macaroni is cooking make the roux / cheese sauce. Melt the butter in a pan on a low heat then add the flour and stir until combined. Cook for a further 2 minutes stirring frequently. The mixture will get stiff but that’s normal

• Gradually add the milk, stirring constantly, to loosen the mixture and when fully combined gradually add more milk. Done over a low heat this should lead to a smooth sauce but you can whisk out any lumps

• When all the milk is incorporated add the mustard, smoked paprika, Worcester Sauce and season to taste. Add half the cheese and stir to combine then turn off the heat

• Drain the pasta when its ready, reserving 3tbsp of the cooking water

• Add the pasta and cooking water into the sauce and stir well

• Pour into a shallow ovenproof dish and sprinkle over the remaining cheese

• Bake for around 10 minutes or slightly longer, until the top has taken on a nice brown colour and the bottom is gooey and creamy. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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