A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
100g gluten free breadcrumbs
50g vegan cheese, grated
Handful of parsley, finely chopped
3 tbsp. nutritional yeast
1 tbsp. Lucy Bee Coconut Oil, melted
Preheat the oven to 180C, 350F, gas mark 4.
Boil water in a large pot and add your pasta, cook as directed by the packets instructions until it has just gone past al dente.
Drain and rinse the pasta with cold water to stop it from cooking further. Set aside whilst you made the cheese sauce and breadcrumb toppings.
FOR THE CHEESE SAUCE:
On a medium heat add the Lucy Bee Coconut Oil to a saucepan and cook until melted, then sift in the flour.
Stir the flour to form a paste and cook this for a minute (this is known as a roux).
Lower the heat and slowly add in the milk in small amounts and continue to stir, you may wish to use a balloon whisk for this to get rid of all the lumps.
Once all the milk has been added, and lumps have been whisked out, put onto a medium heat and keep stirring until the sauce has thickened.
Once thickened, take off the heat and add in the vegan cheese, Dijon mustard, nutritional yeast, nutmeg, and ground Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, stir until the cheese is melted and combined in the white sauce.
Add in the cooked pasta to the sauce and stir until all the pasta is coated in the cheese sauce.
Pour the mixture into an ovenproof dish (I used a 25x18cm dish).
FOR THE BREADCRUMB TOPPING:
Combine and stir the breadcrumbs, vegan cheese, parsley together.
Cover the macaroni and cheese sauce with this mixture and drizzle the melted coconut oil over.
Place in the oven and cook for 20 minutes, until it starts to bubble and the crumb topping crisps up.