Comfort food at its best, this creamy and indulgent vegan mac and cheese is a pure crowd pleaser. You could also truffle oil instead of olive oil for a luxuriously fragrant sauce.
Bring a large pan of salted water to the boil. Add the macaroni and cooke until al dente.
To make the sauce, put all the ingredients apart from the vegan cheese into a bowl of blender and whisk or blend until smooth.
Tip into a large pan over a low-medium heat. Add 100g of vegan cheese and cook until melted − but be careful not to bring into a simmer.
Preheat the grill to medium-high. Drain the basta, then add to the cheese sauce and mix until coated.
Tip into a 30cm/12inch oval baking dish and top with the remaining 20g of vegan cheese.
Grill for 5 to 10 minutes or until golden.
If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pich of salt and fry for 5 minutes.
Scatter the topping over the mac and cheese before serving.
Ingredients
Directions
Bring a large pan of salted water to the boil. Add the macaroni and cooke until al dente.
To make the sauce, put all the ingredients apart from the vegan cheese into a bowl of blender and whisk or blend until smooth.
Tip into a large pan over a low-medium heat. Add 100g of vegan cheese and cook until melted − but be careful not to bring into a simmer.
Preheat the grill to medium-high. Drain the basta, then add to the cheese sauce and mix until coated.
Tip into a 30cm/12inch oval baking dish and top with the remaining 20g of vegan cheese.
Grill for 5 to 10 minutes or until golden.
If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pich of salt and fry for 5 minutes.
Scatter the topping over the mac and cheese before serving.