Vegan Herb Mac 'n' Cheese

Pre-heat the oven to 200°C and cook the macaroni al dente.

Melt coconut oil in an oven-proof sauce pan.

Toss wheat flour in pan and whip into solid mass.

Gradually add the soy milk into the pan while stirring. Then add minced garlic and salt and cook for 1 minute.

Add the plant-based cheddar cheese into the pan and stir the sauce until the cheese is melted.

Add fresh parsley.

Mix cheese sauce and the pre-coooked macaroni in 4 portions bowls.

Mix shredded plant-based mozzarella with rosemary. Add as topping on the mac’n´cheese bake in oven for 30 minutes at 200° C.