Baked Mac and Sheeze (VG) from Dirty Vegan Fast and Easy

By Erin Brown
Related Categories: Cookbook Confidential

“My memory of macaroni cheese as a kid was the tinned version from a very well-known brand, but this version is a LOT better for you and packed with flavour. The salty plant lardons work really well with the sheeze to give you a nice comforting cwtch with every mouthful.” Matt Pritchard, author of Dirty Vegan Fast and Easy

50g (9oz) macaroni

Virgin olive oil, for frying

120g (4¼oz) vegan bacon

100g (3½oz) Vegan Butter

100g (3½oz) plain flour

800ml (28fl oz) plant-based milk (I used oat)

200g (7oz) shredded vegan cheese, plus extra for sprinkling (I used Applewood Vegan Smoky Cheese Alternative)

4 tablespoons nutritional yeast

200g (7oz) peas

Chilli flakes, for sprinkling

Salt and white or black pepper

Preheat the oven to 180°C (350°F), Gas Mark 4.

Cook the macaroni according to packet instructions.

Meanwhile, heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the vegan bacon and cook for 3–5 minutes, until cooked through. Transfer to a chopping board and finely chop.

To make a roux, melt the vegan butter in a small saucepan over medium heat. Add the flour and mix until a paste forms. Gradually pour in the plant-based milk and mix until smooth. (It’s important to add the milk slowly; otherwise, your sauce will separate and turn lumpy. And that’s the last thing you want.)

Stir in the vegan cheese and mix until smooth. The sauce will look lumpy at first, but don’t worry – it’ll melt away and transform into a cheesy sauce. Stir in the nutritional yeast. Season to taste with salt and pepper.

Add the cooked macaroni to the sauce. Stir in the peas and vegan bacon. Transfer to an ovenproof dish, then sprinkle grated cheese on top. Bake for 20–25 minutes. Sprinkle with chilli flakes. Dig in.