Macaroni & Cheese

Name: Macaroni & Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves: 4–6
Ingredients: 300 g (10½ oz) macaroni or small tube pasta; 150 g (5½ oz) ciabatta or sourdough, torn; fine sea salt; about 60 ml (2 fl oz/¼ cup) vegetable stock, if needed; non-dairy butter, for greasing; 1 pinch paprika; 2 quantities cheese sauce, warm; 2 tablespoons olive oil, plus extra for tossing; 60 g (2¼ oz) frozen peas; 1 tablespoon nutritional yeast

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
55 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Creamy and delicious, this version of the comfort food classic is a winner with omnivores, so it must be good. I like to add peas for colour and freshness but feel free to omit the greenery if you’re a purist.

Ingredients

300 g (10½ oz) macaroni or small tube pasta
fine sea salt
150

Vegan
Pasta

Method

Cook the macaroni in boiling salted water following the packet directions. Drain, rinse in cold water and toss with a little olive oil. Set aside.

Heat the oven to 180°C (350°F/Gas 4).