Vegan Herb Mac n´cheese with pizza-style shreds

Vegan Herb Mac n´cheese with pizza-style shreds

Ready in 60 min Ready in 60 min
Serves 4 Serves 4

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