Vegan Herb Mac n´ Cheese with Pizza-style Shreds
- 500 g Macaroni
- 75 g Coconut Oil
- 2 Cloves Garlic
- 50 Wheat Flour
- 1 l Soymilk
- 2 tbs. Salt
- 1 dl Chopped Fresh Parsley
- ½ dl Chopped Fresh Rosemary
- 200 g Emborg Plant-based Mozzarella-Style Block
- 200 g Emborg Plant-based Cheddar-Style Block
This Vegan Macaroni n´ Cheese is both delicious and easy to make.
Cook the macaroni al dente.
Melt coconut oil in a sauce pan.
Then toss wheat flour in and whip into solid mass.
Gradually add soymilk. Then add minced garlic and salt and cook for 1 minute.
Add the shredded Emborg Plant-based Cheddar-style Block and stir in the sauce until the cheese is melted.
Add fresh parsley.
Mix cheese sauce and the pre-coooked macaroni in 4 portions bowls.
Mix chopped fresh rosemary and shredded Emborg Plant-based Mozzarella-Style Block and add as topping in the mac’n´cheese.
Bake in oven for 30 minutes at 200 degrees.