Creamy Vegan Macaroni and Cheese
- 3.5 dl Macarroni Pasta (or other pasta)
- 3 tbsp Plant-based Butter
- 3 tbsp All-purpose Flour
- 4.5 dl Plant-based Milk
- 1/2 tsp Salt & Pepper
- 4.5 dl Emborg Plant-based Cheddar-style Block
- 1 handful Parsley
Try this super creamy plant-based mac & cheese! Filled with flavour and smooth taste without the use of dairy products.
Preheat the oven to 180°C.
Bring a pot of slightly salted water to boil and add the pasta. Cook the pasta as instructed on the package. When the pasta is almost done but still firm, drain it and set aside.
While the pasta cooks, melt the plant-based butter in a large skillet or pot.
Add flour and stir for 1-2 minutes over a medium heat until the mixture is lightly browned.
Add plant-based milk and whisk to remove any lumps. Next, add the salt and pepper, then cook over medium-high heat for approximately 6 minutes until the mixture thickens and starts to bubble slightly.
Stir in the grated Emborg Plant-based Cheddar-style Block cheese and whisk until melted. Turn off the heat and add the drained pasta to the sauce.
Pour the mixture into a greased 20 x 20 cm oven tray, then bake in the oven for 20-25 minutes until browned and bubbly. If you prefer it extra creamy, you can skip the baking stage.
The final, but also very important, step is to sprinkle with chopped parsley before serving. Enjoy!
Tip: Use any plant-based cheese you like to spice up the flavour!