What do you do when the temperature drops? You turn up the heat in your own kitchen – with our spicy vegan mac and cheese recipe!
100g x elbow or shell pasta of choice
1 1/2 cups x almond milk (room temperature)
2 tablespoons x vegan butter
3 tablespoons x all-purpose flour
1/2 cup x nutritional yeast flakes
1/4 teaspoon x chilli powder
1/4 teaspoon x cayenne powder
1 tablespoon x whole grain Dijon mustard
1 teaspoon x Dijon mustard
salt & pepper, to taste
Cook pasta according to package. Drain and place back in pot, set aside.
In a medium saucepan, heat butter over medium heat, slowly adding flour and whisk to incorporate.
Continue whisk and cook for 2 minutes, or until mixture bubbly.
Add milk slowly, whisking constantly.
Add the chilli, cayenne powder, salt and pepper to taste.
Turn heat to low, cook until sauce thickens, about 5 to 6 minutes, stirring frequently.
Remove from heat. Stir in nutritional yeast. Stir until everything is incorporated and smooth.
Taste for flavour.
Lastly, add pasta to sauce, toss well, add more almond milk if needed and serve right away.