Ingredients
PASTA
450ml unsweetened oat milk
140g macaroni
50g grated vegan cheddar
50g grated vegan mozzarella
2 tablespoons vegan butter
2 tablespoons plain flour
1 tablespoon garlic granules
1 tablespoon onion granules
¾ tablespoon marmite
0.5 teaspoon dijon mustard
TOPPING
30g crusty bread
½ teaspoon paprika
Bunch of parsley
Drizzle of olive oil
Method
1] Bring pasta to boil
2] Bake bread with a drizzle of olive oil until crusty
3] Melt butter in saucepan & add flour, onion & garlic
4] Whisk until a smooth paste forms
5] Add cold milk, mustard & marmite. Whisk on low heat until smooth
6] Turn off heat, add both cheeses & whisk until melted
7] Drain pasta, add to ovenproof dish
8] Pour over cheese sauce, combine. Bake for 5 minutes at 180c
9] Blitz cooled bread into fine crumbs along with parsley & paprika
10] Sprinkle generously over macaroni & bake for 5-6 minutes longer