Vegan | Vegetarian

1 pound elbow macaroni

2 cans full fat coconut milk (not light)

1 tablespoon flour

1 cup nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

¾ teaspoon paprika

¼ teaspoon ground mustard seed powder

1 cup shredded vegan cheddar cheese

Breadcrumb topping

1 cup bread crumbs

⅓ cup melted vegan butter

Preheat the oven to 220 °C.

Cook the macaroni according to the packet instructions.

While the pasta is cooking, pour the coconut milk into a medium saucepan and mix together the flour, yeast, garlic powder, onion powder, salt, pepper, paprika and mustard powder.

Simmer over a medium heat. Switch off the heat and stir in the vegan cheese until it has melted.

In an ovenproof dish, mix the macaroni with the cheese sauce.

Mix in the melted butter and breadcrumbs. Sprinkle over the macaroni and cheese.

Bake for 20-25 minutes until golden brown on top.

Leave to cool for 5-10 minutes before serving.

Energy 452 kcal | Protein 12 g | Carbohydrates 50 g | Fibre 4 g | Fat 0 g