Sharp Cheddar, Salted Original
250 g of elbow macaroni
1 Sharp Cheddar Nuts For Cheese wedge - reserve 2 tablespoons for the topping
3 tablespoons of Salted Original Nuts For Butter
3 tablespoons of all purpose flour
1 1/2 cups non-dairy milk
1 teaspoon of salt
2 teaspoons of mustard
2 teaspoons of lemon juice
1 tsp of chili powder
1/2 cup panko bread crumbs
1 tablespoon of Salted Original Nuts For Butter
2 tablespoons Sharp Cheddar Nuts For Cheese
Cook the elbow macaroni according to the package instructions. Drain and put in an oven proof dish.
In a medium-sized saucepan, melt the vegan butter over medium heat.
Add the all-purpose flour to the melted butter and whisk constantly for about 2-3 minutes or until the mixture turns golden brown.
Gradually add the non-dairy milk, whisking constantly to prevent lumps from forming.
Add the salt, mustard, lemon juice, and chili powder, and continue whisking until the sauce is smooth and thickened.
Add the cheddar wedge in 4-5 pieces to the sauce and stir until the cheese has melted and the sauce is smooth.
Pour the cheese sauce over the cooked elbow macaroni and stir until the pasta is coated.
Top with breadcrumbs, dot with additional vegan cheddar and butter.
Bake at 350° for 25 minutes.