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10 mins
PREP TIME
15 mins
Cook Time
3
Serves
25 minutes
Total
INGREDIENTS
For the Pasta:
2 cups elbow macaroni (or any short pasta)
6–7 cups water + 1 tsp salt (for boiling)
For the Cheese Sauce:
2 tbsp sunflower or olive oil
2 tbsp all-purpose flour (maida)
2 cups almond/oat milk (warm)
1 cup Cashew Cream
½ tsp black pepper (freshly ground)
½ tsp mustard powder (optional, classic touch)
Salt – to taste
For Baking (Optional):
2 tbsp breadcrumbs
1 tbsp oil
¼ tsp salt
Mix breadcrumbs on top for added crunch
Instructions
Step 1: Cook Pasta
Boil macaroni in salted water until al dente (just cooked, slightly firm).
Drain and set aside.
Step 2: Make Cheese Sauce (Béchamel Base)
Heat butter in a saucepan.
Add flour, whisk for 1–2 minutes until golden (this is the roux).
Gradually add warm milk and cashew cream while whisking continuously to avoid lumps.
Cook on low flame until sauce thickens (2-4 minutes).
Season with salt, pepper, and mustard powder.
Step 3: Combine Pasta & Sauce
Add cooked macaroni into “cheese” sauce. Mix until pasta is well-coated.
Step 4A: Stovetop Creamy Version
Serve hot, garnished with a sprinkle of chili flakes/oregano if you like.
Step 4B: Baked Version (Golden Crust)
For baked version, add ½ cup more plant-based milk to the ready “cheese” sauce as the sauce thickens further on baking.
Preheat oven to 200°C (390°F).
Transfer mac & cheese into a greased baking dish.
Mix breadcrumbs with salt and oil, sprinkle on top.
Bake for 10-15 minutes until golden and bubbling.