I never really had proper mac n’ cheese when I was younger, terrible I know, but I did have a lot of cream cheesy pasta bakes with a crumb topping (my mum’s favorite lazy meal). When I got into my college years I developed a bit of an obsession with instant cheesy pasta, so this is what happens when my mama’s crumb topped pasta bake meets my college years cheesy pasta mix and turns vegan. Perfect for a weeknight bit of comfort when your snuggled up on the sofa with you favorite person/animal.
2 cups dried macaroni pasta
4 1/4 cups stock
1 tbsp olive oil
1 tbsp vegan margarine
scant 1/2 cup nutritional yeast
1/2 tsp turmeric
1/2 tsp English mustard powder
1 can light coconut milk whisked with 3 tbsp cornflour
1 1/2 cups loosely packed grated vegan cheese ((about half a pack of cheezly to us brit’s)super melting works best)
2 cloves garlic, minced
3 tbsp olive oil
2 shallots, sliced into thin half moons
1/3 cup roughly chopped italian flat leaf parsley
1 cup panko bread crumbs
Cook the pasta in the stock for the amount of time needed according to the packet, drain and reserve 1/3 cup of the cooking liquid to add into the sauce later.
Heat the olive oil and margarine in a pan until the margarine is melted and whisk in the nutritional yeast, followed by the turmeric and mustard powder, then stir in the coconut milk (which you already whisked together with cornflour) and continue whisking together until everything is well combined. Now add the reserved pasta cooking water and whisk in the vegan cheese. Continue whisking until there are no lumps of vegan cheese remaining in the sauce, and until the sauce has thickened up nicely. Add the cooked macaroni into the sauce and toss through, transfer to an oven proof dish.
In a small bowl, toss together the garlic, olive oil, parsley, shallots and panko. Sprinkle the mixture evenly over the past-sauce mix and place in a preheated oven to a medium high heat/under a hot grill until the topping starts to crisp up and go a lovely golden brown, it shouldn’t take too long. Garnish with extra parsley and enjoy!