Vegan cheese sauce:

• 100g dairy free vegan butter
• 85g gluten free plain flour
• 1 litre of Unsweetened Almond Breeze Almond Milk
• 100g vegan white cheddar, grated
• 60g vegan yellow cheddar, grated
• 3 tbsp. nutritional yeast
• 1 tsp. mustard powder
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tbsp. rapeseed oil
• 1 clove of garlic, crushed and finely sliced
• 1 leek, finely sliced

Pasta:

• 350g dried macaroni

Topping:

• 50g vegan cheese, grated for the top

1. Pre-heat the oven to 180°C.
2. Heat 1 tablespoon of oil in a large frying pan. Add the finely sliced leek and the garlic. Cook over a medium heat, stirring regularly, for 8-10 minutes until the leek has softened.
3. Meanwhile, to make the vegan cheese sauce, melt the dairy free vegan butter in a medium saucepan. Add the flour and whisk together before gradually adding the Unsweetened Almond Breeze Almond Milk. Whisk continuously until the sauce is smooth and creamy. Add the salt, pepper, mustard powder, nutritional yeast, and the two different types of grated vegan cheese. Whisk together until the vegan cheese has melted. Then add the cooked leeks and stir in.
4. Cook the macaroni pasta as per the packet instructions. Drain the pasta and tip the macaroni into the vegan cheese sauce and stir through. Tip the macaroni cheese into a large baking dish (roughly 26cm x 18cm). Scatter the top with more vegan cheese.
5. Place on the middle shelf of the oven and bake for 20 minutes, then grill at a medium heat for 3 to 4 minutes until golden.
6. Serve immediately.