Baked Creamy Vegan Mac ’n’ Cheese

Set a large pot over medium heat. Add 7 tbsp of the vegan butter and let it melt. Sprinkle in the all-purpose flour and whisk steadily for 1–2 minutes to form a smooth roux.

Gradually pour in the 3 cans of coconut milk and the vegetable stock, whisking constantly to remove any lumps. Bring to a gentle boil, then cook, whisking, for 3–5 minutes until the sauce noticeably thickens.

Remove from heat. Whisk in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and black pepper until fully combined and velvety.

Cook the elbow macaroni according to package directions in well-salted water until al dente. Drain (rinse briefly if your brand recommends it).

Return the thickened sauce to low heat. Add the drained macaroni and fold to coat every piece. The mixture should be creamy and pourable.

Lightly grease a 9×13in (23×33cm) baking dish. Transfer the mac and cheese to the dish and smooth the top.

In a small bowl, toss the panko breadcrumbs with the remaining 2 tbsp of melted vegan butter until evenly moistened. Sprinkle the crumbs over the pasta in an even layer.

Bake for 20 minutes at 400°F (200°C), or until the topping is crisp, lightly browned, and the edges are bubbling.

Let the mac and cheese rest for 5 minutes before serving so it sets slightly, then scoop and enjoy.