When we were dating Matt use to make me the most delicous macaroni cheese, sometimes adding peas, asparagus, broccoli or simply just keeping it cheesy. I was never the biggest cheese fan... don't get me wrong a bit of cheese on my pizza, or slice of cheese on toast very occasionally did take my fancy, but hell that macaroni cheese just got me.
Since being vegan I thought I'd miss that dish, but since finding this Jamie Oliver recipe which Matt has adapted and varied to our tastes is the BOMB.
500g Dried Macaroni
100g Tender stem Broccoli or Asparagus
120g Petit Pois
50g Vegan Cheese
1 Clove of Garlic
2 teaspoons of Vegan Bouillon Powder
1 litre of un-sweetened Soya milk
100g dairy-free butter
85g Plain Flour
1 heaped teaspoon english mustard
1 1/2 tablespoon nutritional yeast flakes
1/2 a bunch of fresh thyme
Stale tiger roll made into crumbs with a food processor.
Pepper and Salt
Preheat the oven to 180 C/ 350 F/ Gas 4.
Cook the macaroni according to the packet instructions in a large pan of salted water, add the peas and tender stem broccoli after 5 minutes.
Meanwhile, peel and halve the onion, place in a small pan on medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out the and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste - this is the roux. Gradually add the warm milk a little at a time, whisky continuously until smooth. Bring to the boil, then simmer for around 10 minutes or until thickened. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese then season to taste with the salt and pepper.
Drain and add the macaroni to the sauce then toss the mixture and coat. Transfer the mixture to a large baking dish then set aside.
Add breadcrumbs to the top, with the grated vegan cheese, drizzle with high quality olive oil then bake until golden brown and bubbling at the edges.