Macaroni ‘cheese’

 

  • 300ml plant milk – unsweetened
  • 200g macaroni pasta
  • 1 large red onion  (finely chopped)
  • 1 tsp English mustard
  • Pinch of chilli flakes
  • ½ lemon – zest & juice
  • 1 tbsp wholemeal flour
  • 2 cloves of garlic (minced)
  • 2 tbsp olive oil 2 strips of vegan bacon – cut into strips
  • Sea/pink salt and pepper to season
  • 1 tsp mixed herbs
  • 50g grated vegan cheese (plus more to go on top)

Method

  1. Preheat oven to 200ºC/392ºF
  2. Finely chop the onion and mince the garlic and set to one side.
  3. Use cooking instructions and boil the pasta. (If baking in the oven cook for 1-2 minutes less as it will continue cooking in the oven).
  4. Add the oil to a seperate pan and on a medium heat fry the onion for 4-5 minutes. Add the garlic, heat for a couple more minutes until slightly browned.
  5. Stir in the flour then pour in the milk. Bring to a simmer, add the mustard, continue stirring until it starts to bubble and thicken.
  6. Now add the salt, pepper, herbs, chilli and nutritional yeast. Mix together then add the zest and juice of the lemon. If you find the sauce is too thick add a dash more milk.
  7. Add the grated cheese and mix thoroughly.
  8. Add the bacon and stir in.
  9. When your pasta is ready drain off any water and add the pasta to the cheese sauce. Stir thoroughly so all the macaroni is covered in sauce.
  10. Serve intimately or transfer to an oven dish, top with grated cheese and bake for 15 minutes. 

    TIP: This is great served with vegan garlic bread or fresh vegetables. You can slo make a large batch of this and freeze in smaller portions. 


This recipe and video was kindly made by Aaron Calder. Check out his social media channels for more mouthwatering vegan recipes!

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