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
@misterrands 