Family mac and cheese
Rachel @rachel
My family love macaroni cheese. Tonight I served with a simple salad and french dressing. The vegan, plant-based version follows the same recipe. It’s nice with added Kale or cauliflower mixed through the sauce (If you chop it into small pieces there’s no need to cook it first) or topped with tomatoes and ‘fakeon’ bits.
Open in Cookpad AppCooking Instructions
- 1
Cook the macaroni according to the instructions and drain
- 2
Melt the butter on a low heat and stir in the flour until you have a smooth paste. Slowly whisk in the milk, a little at a time. Heat until bubbling and then simmer until thickened.
- 3
Turn off the heat and stir in half of the cheese until melted and the mustard. Season to taste Waugh salt and pepper.
- 4
Add the macaroni to the sauce and transfer to an oven proof dish. Sprinkle with the remaining cheese. Bake in the oven at 200c for around 20 minutes or until cheese is bubbling and the top is crispy. You could grill to get a crispy topping if you prefer.
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@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱
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