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
200 g Emborg Cheddar-style vegan shreds
1 dl chopped fresh parsley
½ dl chopped fresh rosemary
200 g Emborg Pizza-style vegan shreds
Cook the macaroni al dente.
Melt coconut oil in a sauce pan.
toss wheat flour in, whip into solid mass.
Add soymilk little by little.
then add minced garlic and salt and cook for 1 minutes.
Add Emborg Cheddar-style vegan shreds stir in the sauce unstill the cheese is melted.
Add fresh parsley.
Mix cheese sauce and macaroni in 4 portions bowls.
Mix chopped fresh rosemary and pizza-style shreds and add as topping in the mac’n´cheese.
Bake in oven for 30 minutes at 200 degrees