Vegan Mac n Cheese Bake

This isn’t the first meal you think of when cooking dairy-free, but being dairy-free doesn’t mean you have to miss out on the classic comfort foods! This version is just a little bit fancy, with garlic breadcrumbs giving it a nice crunch and extra lift to the yummy, comforting, cheesy pasta.

Best consumed on the couch whilst binging your favourite show (I vote for Yellowjackets to go alongside the colour of the dish – it’s all about aesthetics!).

Prep time 30mins

Cooking Time 25mins

Serves 4

INGREDIENTS

350g of cooked macaroni

1 cup savoury yeast flakes

1/2 cup plain flour

1 brown onion

5 cups plant-based milk (I used Oat)

1 tsp salt

1 tsp pepper

2 tbsp dried Italian herbs

1 tbsp fresh thyme leaves

2 tbsp dairy-free butter

1 cup dairy-free mozzarella shreds

1 cup dairy-free cheddar shreds

1/2 cup dairy-free cashew parmesan

1-2 slices of bread toasted and cooled

2 garlic cloves

1 heaped tsp of Australian mustard

METHOD

Step 1 Preheat the oven to 180ºC, then cook the macaroni according to the packet instructions in a large pan of salted boiling water

Step 2 Meanwhile, peel and halve the onion, then place it in a small pan with the milk and warm over a medium heat. Slowly bring to the boil, then remove from the heat

Step 3 Pick out and discard the onion, then set aside

Step 4 Melt the dairy-free butter in another pan over a medium heat then add the flour, stirring continuously until it forms a paste

Step 5 Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes or until thickened

Step 6 Stir in the mustard and nutritional yeast flakes, dairy-free cheddar and mozzarella, then season to taste with salt and pepper

Step 7 Drain and add the macaroni to the sauce and toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm)

Step 8 Peel and lightly crush your garlic cloves with the flat side of a large knife, slice in half, then rub the garlic over your cooled toast

Step 9 Rip the toast into a food processor and add the thyme and mixed herbs, blitz until roughly chopped

Step 10 Sprinkle the breadcrumbs over the pasta and then sprinkle a healthy amount of cashew parmesan

Step 11 Place the dish in the hot oven with the lid on for 15 minutes remove the lid and continue cooked for another ten minutes or until golden and bubbling. Leave to stand for around 5 minutes

Step 1 2 Serve into bowls and enjoy!