MUSHROOMY MAC AND CHEESE
WHAT YOU’LL NEED 500g dried macaroni 40g dried wild mushrooms 2tbsps vegan butter 250g chestnut mushrooms 2 garlic cloves, finely chopped 1tbsp thyme leaves Sea salt and freshly ground black pepper For the bechamel sauce: 50g vegan butter 3tbsps plain flour 800ml almond milk 1/4tsp grated nutmeg 4tbsps nutritional yeast 200g vegan Cheddar cheese, grated 50g vegan Parmesan cheese, finely grated Sea salt and freshly ground black pepper For the topping: 40g vegan Parmesan cheese, grated 2tbsps finely chopped flat-leaf parsley leaves METHOD Preheat the oven to 220°C (200°C fan, gas 7). Cook the macaroni in boiling, salted water according to the packet instructions, until al dente. Drain in a colander and refresh under cold water until cooled.
Put the dried mushrooms in a small heatproof bowl. Pour 150ml boiling water over them and leave to rehydrate for 15 minutes.
Drain the mushrooms, reserving the liquid for the bechamel sauce. Roughly chop the mushrooms.
Melt the butter in a non-stick frying pan over a high heat. When hot, add the wild mushrooms, chestnut mushrooms, garlic and thyme.
Cook for five to eight minutes until the mushrooms have browned well. Season with salt and pepper, and remove from the heat.
To make the bechamel sauce, put a large saucepan over a medium heat, then add the butter and stir until melted. Add the flour and cook for one minute, stirring constantly. Whisk in the milk, and continue to whisk until the sauce thickens, then lower the heat and add the remaining ingredients. Stir until the cheese has completely melted.
Remove from the heat and season with salt and pepper. Add the mushrooms and macaroni to the saucepan with the sauce and stir well until everything is evenly coated. Transfer to a deep 25 x 30cm ovenproof dish.Mix the topping ingredients together and sprinkle over the macaroni. Cook in the oven for 20-25 minutes or until the topping is golden brown and crunchy. SERVES 6