This is a tasty, tried and tested vegan version of Mac’n’cheese.

Ingredients

• 250g macaroni pasta
• 1.25 cups (300ml) soya milk
• 2 tbsp (30ml) olive oil
• 2 heaped tbsp (50ml) plain flour
• 1/2 cup (125ml) nutritional yeast flakes
• 1/2 tsp (2.5ml) garlic powder
• 1/2 tsp (2.5ml) chilli flakes
• 1/2 tsp (2.5ml) salt

Directions

1. Cook your pasta as per the directions on the packet
2. In a small/medium pan, heat the 2 tsbp olive oil over medium heat.
3. Add 2 heaped tbsp of flour and stir vigorously to make a roux.
4. Add the soya milk slowly and stir constantly to incorporate the liquid.
5. Reduce the heat and continue cooking the sauce for about 8mins, stirring frequently.
6. Remove from the heat and stir in the rest of the ingredients: 1/2 cup (125ml) nutritional yeast flakes and the garlic powder, chilli flakes and salt
7. Drain the pasta and empty it into a casserole dish and then cover it with the sauce, stirring it well so that the pasta and sauce are well mixed.
8. (Optional) Pop the dish uncovered into the oven at 200°C for 5-6mins to make the top a bit crispy.

You’ll get 3 servings from this recipe.