Yesterday the skies were grey in Scotland so I decided to recreate a home made favorite macaroni cheese dish! One I have not had in a long time, My Mum used to make the most delicious homemade Mac & Cheese that nothing seems to ever beat.
I have used all of the same basics ingredients replaced with almond milk and dairy free cheese alternative. Read on for the recipe! I must say it turned out the creamy result I had wished for. Who said Vegans can’t have fun? YUM YUM YUM. Enjoy guys! x
This crispy and creamy macaroni is a perfect comfort dish for a rainy day. Sprinkle breadcrumbs and bake under oven once complete for a golden top result.
Ingredients/Prep Cheese Sauce
- Grate 1/2 block of vegan cheese of your choice. I used Morrison’s own brand plain mature cheddar.
- 5 TBS Plain all purpose flour
- 2 TBS Olive Spread
- 1 Garlic clove
- 800 ml Soya or Almond milk.
- 3 TBS Olive Oil
- Salt & Pepper to Season
You can add nutritional yeast flakes for extra flavour to the sauce.
Step 1 : Bring macaroni pasta to the boil with added sea salt for 15/20 minutes until soft.
Step 2 : As the pasta boils, heat a pot on medium and add Olive Oil and a sprinkle of sea salt.
Step 3 : Fry the flour and chopped garlic in the oil for 1 minute stirring briskly. Add in butter until sticky and combined together.
Step four : Add in milk gradually using whisk or wooden spoon mixing continuously over medium heat.
Step Five : Add in the vegan cheese and yeast flakes. Continue mixing together until desired thickness and cheesiness. Drain pasta and mix together with cheesy sauce.
Season with Salt & Pepper. & Indulge!