Vegan Mac n Cheese

Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni (350 g) in a large pan of salted boiling water according to package instructions.

Meanwhile, peel and halve the onion (1), then place in a small pan over medium heat with unsweetened organic almond milk (1 litre). Slowly bring to a boil, then remove from heat.

Discard the [onion]. Melt vegan margarine (100 g) in another pan over medium heat, then add plain flour (85 g), stirring continuously to form a roux.

Gradually add the warm [unsweetened organic almond milk] to the roux, whisking continuously until smooth. Bring to a boil, then simmer for around 10 minutes, or until thickened. Start 10m timer

Stir in tsp english mustard (1 heaped) and nutritional yeast flakes (1.5 tbsp). Grate and stir in vegan cheddar shreds (50 g) (if using), then season to taste with [sea salt] and [black pepper ground].

Drain the [macaroni] and add to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.

Peel and finely slice the garlic (5 cloves), then pick the fresh thyme (0.5 bunch) leaves. Add to a medium pan over medium heat with a splash of [olive oil]. Cook for 2 to 3 minutes, or until golden. Transfer to a food processor with breadcrumbs (40 g) and a splash of [olive oil]. Blitz until combined and roughly chopped, then sprinkle over the pasta. Start 3m timer

Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal [greens]. Start 25m timer