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Moreish Mac ‘N’ Cheeze

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.