- 1 Onion
- 1 litre Unsweetened Soya Milk
- 350g dried Macaroni
- 100g Vegan Margarine
- 85g Plain Flour
- 2 Tbsp Nutritional Yeast
- Vegan Cheese
- 5 cloves Garlic
- 1/2 tsp Thyme
- Vegetable Oil
- 60g Breadcrumbs
- Optional: Crushed Crisps to top
Credits to Jamie Oliver.
Preheat the oven to 180C
Cook the macaroni in a pan of salted boiling water.
Meanwhile, halve the onion and place in a small pan with the milk. Slowly bring to the boil and then remove from the heat. Remove the onion and set aside.
Melt the margarine in a new pot over medium heat.
Add the flour to the melted margarine, stir continuously until a paste forms- this is the roux.
Gradually add the warm milk to the roux, stir continuously until smooth.
Bring the sauce to the boil, then reduce heat and simmer for around 10 minutes.
Once the sauce has thickened add the nutritional yeast flakes, grated cheese (around 70g), and season with salt and pepper.
Drain and add the macaroni to the sauce. Stir to coat the pasta and transfer to an ovenproof dish. Set this aside.
Finely slice the garlic and add to a pan with a splash of oil and the thyme. Cook for 2-3 mins until golden.
Combine the breadcrumbs, garlic and thyme in a small bowl or mug and mix together with a splash of oil.
Sprinkle the breadcrumbs over the pasta. Optional: grate some more vegan cheese and crush some crisps over the top.
Transfer the dish to the oven and bake for 20-25 mins, until golden and bubbling.