Ingredients
- 8 oz / 225g macaroni pasta
- 1 onion, minced finely
- 2 tablespoons flour
- 1 cup / 240ml vegan cheddar cheese
- 2 cups / 500ml soymilk
- 1 teaspoon mustard
- olive oil
- salt
Directions
1. Cook the macaroni pasta for about
10 minutes in boiling salted water.
When ready. the pasta should be firm
to the bite or "Al Dente"
2. Drain the pasta and place in a
large bowl with a tablespoon of olive
oil to prevent the pasta sticking
together.
3. Preheat the oven to 375F/190C
4. Fry the onion in a little olive oil
until clear, about 5 minutes. Add the
flour and cook for an additional
minute.
5. Reduce the heat to low and add in
the soy milk while stirring. Let the
mixture thicken for two minutes.
6. Add the mustard to the sauce along
with a pinch of salt and pepper.
7. Pour the sauce over the pasta in
the bowl and add half of the vegan cheese. Stir until the cheese has
melted.
8. Pour the macaroni into an oiled
casserole dish and top with the
remaining vegan cheese. Bake for
approx. 25.
Serves: 4
Preparation time: Under 1 hour