• Michelle Braakhuis


Mac ‘n cheese. It’s a classic when it comes to comfort food right?

To be honest, I’ve never had it before until I started my whole cooking-loving journey a few years ago. When it comes to comfort food, I’m still a sucker for the sweets.

But, this recipe by Jamie Oliver is definitely one I make from time to time, searching for comfort or not.

Cheese is easily replaced by the salty flavours of nutritional yeast and mustard.

And mixing a topping made of vegan cheese, fresh thyme and a little bit of rosemary?

Oh, it makes the meal even better. Enjoy your mac ‘n cheese. All credits to Jamie Oliver.

PS, and talking about Jamie Oliver, DID YOU KNOW HE HAS A VEGGIE COOKING BOOK NOW?! Many recipes are vegan already, and otherwise easy to veganize.. Oh men, when I have my YouTube cooking show kick-off in 2022, I want him on the show as well ;).

Click here to order the cooking book through Bol.com.

Click here to order the cooking book through Amazon.


  • 350 g dried (gluten free) macaroni

  • 100 g dairy free butter

  • 85 g (gluten free) flour

  • 50 g vegan cheese

  • 40 g breadcrumbs

  • 1 litre unsweetened (organic) soy milk – 1 onion – 5 cloves of garlic – 1 1/2 tbsp nutritional yeast – 1 heaped teaspoon English mustard – 1/2 a bunch of fresh thyme – 1/2 tbsp olive oil – salt & pepper (to taste)

extra needed: oven, cutting board, knifes, measuring cups / spoons, pans, oven dish serves: 4-8 persons

Directions: Preheat the oven to 180ºC/350ºF. Cook the macaroni according to the packet instructions in a large pan of salted boiling water. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper. Drain and add the macaroni 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, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. 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.

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