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Ingredients . . .

• 350g macaroni
• 30g stale breadcrumbs
• 570ml soya (or oat) drink
• 70g vegan spread
• 25g plain flour
• 200g Applewood Vegan® Block, grated
• Pinch of salt & black pepper

Method . . .

• Preheat the oven to 200°C/180°C fan/gas 6.
• In a medium heated pan, melt 20g of the vegan spread, and
  stir in the breadcrumbs until they are coated evenly.
• Transfer the breadcrumbs to a baking sheet, then place them
  in the oven for 5 minutes until they are toasted and crispy.
• Set aside to cool.
• Melt the remaining vegan spread in a pan on a medium heat,
  add flour and stir well until thick. Slowly whisk in the soya
  drink and add salt and pepper. Bring to a simmer over a
  medium heat, stirring constantly with a balloon whisk.
• Once thick and glossy, reduce the heat to low, and continue to
  cook for 5 minutes, stirring occasionally. Remove from the heat.
• Add 150g of the Applewood Vegan® grated and season to
  taste. Stir until the Applewood Vegan® has melted.
• Cook the macaroni according to packet instructions.
• Combine the Applewood Vegan® sauce and cooked
  macaroni, and pour into a large ovenproof dish.
• Scatter the toasted breadcrumbs and the remaining
  Applewood Vegan® grated on top. Place in the oven and
  bake for 15 to 20 minutes until golden and bubbling.