We now stock so many great dairy-free alternatives, it’s easy to make a really good vegan spin on this traditional family favourite. If cooking for one, portion the mixture into individual servings, then thaw and reheat as needed.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Boil the macaroni and cauliflower together in a large saucepan of lightly salted water for 7-9 minutes, until just tender. Add the smaller cauliflower leaves to the pan for the final 2 minutes of cooking time. Drain well and return to the pan. Preheat the grill.
Meanwhile, melt the butter alternative in a saucepan, then stir in the flour to make a paste. Cook, stirring, for 1 minute. Gradually pour in the oat drink, whisking with every addition until smooth, then the mustard, yeast and ½ the cheese alternative. Bring to a gentle simmer, stirring until smooth and thick. Season.
Add the sauce and chives to the drained pasta and cauliflower and gently combine. Tip into a large (approx 2L) ovenproof dish and scatter over the remaining cheese alternative. Place on a baking tray and grill for 4-5 minutes, until bubbling and golden.
If liked, add some crunch by frying the breadcrumbs in the olive oil for 1-2 minutes until crisp and golden. Sprinkle over the macaroni cheese just before serving.
To boost the vegetable content further, add 150g frozen peas at the same time as the cauliflower leaves. Return the pan to the boil and continue cooking.