Ingredients
2 cups macaroni
1 large onion, diced
4 cups unsweetened soya/oat milk
4 tablespoons dairy-free margarine
2 teaspoons English mustard
1 ½ tablespoons + 3 teaspoons pure maple syrup (preferably amber syrup for its rich taste)
1 1/2 tablespoons yeast extract
0.8 cups vegan cheese, grated
Sea salt and black pepper for seasoning
2/3 cup natural breadcrumbs
Method
1. Preheat the oven to 180°C/Gas 4. Cook macaroni per packet instructions then drain and set aside
2. In a pan, heat milk and poach onions slowly for 5 minutes
3. Bring to the boil, remove from the heat, pass milk through a sieve, discard the onions and set aside
4. In another pan, melt margarine then stir in flour until it forms a thick paste
5. Add warm milk, stirring all the time until smooth, and simmer for 10 minutes to cook out the flour
6. Stir in mustard, maple syrup, yeast extract and grated vegan cheese
7. Add macaroni to the sauce and stir fully to combine, season with sea salt and black pepper
8. Transfer mixture to a large ovenproof dish or 6 individual pots
9. Top with breadcrumbs and bake for 35 minutes until bubbling and breadcrumbs are browned and crispy
10. Leave to stand for a few minutes before serving
