Tuesday, 10 June 2014

Mac 'n' Cheeze Bake

Without a doubt my various versions of mac n cheeze are firm favorites with this family. Mr B always requests it, and Small would eat this all the time if I let her. It's great severed with a side of vegetables - I often make up the toddler's dinner with one portion of mac, along with a mini corn on the cob and some broccoli florets.
I prefer to use wholewheat pasta whenever I can, so I was thrilled to find some wholewheat macaroni from Suma. I honestly have been looking for this for so long!


250g wholewheat macaroni (cooked and drained)
1/4 cup vegan margarine
1/4 cup plain flour
approx 500ml vegan stock made up
1 cup nutritional yeast
1 tsp oregano
1/2 tsp tumeric
1 tsp onion powder
1 tsp garlic powder
2 tbsp oil
1 cup breadcrumbs
1 cup sliced seitan

Cook and drain macaroni according to package instructions. Set aside.
Gently melt margarine over a low heat being careful not to burn it. Once it is all melted, add the flour and mix quickly to make a roux. 
Slowly start adding the stock a little at a time whilst whisking to ensure there are no lumps. You may not need to add it all, depending on how thick you like your sauce. 
Add the nutritional yeast and herbs and stir.
Construct your mac n cheeze by mixing the macaroni with the sauce in a large oven dish. Mix in your sliced seitan. Top with breadcrumbs and drizzle the oil across the top.
Bake at 180C for 20 - 25 minutes.


  1. I looooove your mac n cheese it is so yummy! Xxx

  2. This is such a great recipe, thank you