Family mac and cheese
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.
Family mac and cheese
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.
Cooking 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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