Ingredients
- 2 1/2 tbsp Vegan butter
- 3 1/2 Plain flour
- 350ml Plant milk
- 1 tsp Onion powder
- 3/4 tsp Garlic powder
- 1 tsp Mustard powder
- 4 tbsp Cheese nooch
- 1/2 tsp Tumeric
- 400g Macaroni
- A few stalks of chives
Method
Boil the macaraoni until soft and drain, put to one side.
To make the sauce, melt the butter on a low heat in a sauce pan. Add the flour and combine to make a paste. Pour in the milk bit by bit to avoid creating lumps, whisking all the time until you have a thick creamy sauce. Add the onion and garlic powders, nooch & turmeric and some salt and pepper to taste.
Combine the cooked macaroni and sauce in a roasting pan (the more rustic the better for the ‘gram). Bake at 200°C for 20-30 minutes. Top with a handful of chopped chives.