Vegan Mac and Cheese with a Crispy Cheesy Tortilla crumb

Ingredients
(Serves 4-5)

• 1 bag of HIPPEAS Cheesy Nacho ​Vibes Tortilla's
• 400g macaroni (dried weight)
• 70g vegan butter
• 3 tbsp plain flour
• 700ml unsweetened plant milk
• 4 (heaped) tbsp nutritional yeast
• 1/2 tbsp garlic granules
• 1 tsp onion granules
• 1/2 tbsp vegan vegetable bouillon powder (or 1 crumbled veggie stock cube)
• 1/2 tbsp Dijon mustard
• 1 tsp vg Worcestershire sauce
• 120g smoked vegan cheese
• 110g mature vegan cheddar
• Salt and pepper to taste
• Fresh Parsley to taste

Method

1. Cook pasta with a pinch of salt as per instructions (we want it al dente) and pre heat your oven on the highest temp
2. In another pan melt the butter and add the flour and fry for 2 mins to form a paste
3. Start gradually adding in all the plant milk and stir until heated through
4. Then add all the rest of the ingredients listed (minus the cheese) and mix well.
5. Once heated through add the vegan cheeses, mix and heat until the cheese is melted throughout, and the sauce is completely smooth (vg cheese tastes longer to melt so just keep mixing till smooth!)
6. Try the sauce and season with lots of salt and pepper to taste.
7. Add the now cooked Mac to the sauce and combine.
8. Make the crumb by quickly blending the HIPPEAS tortillas!
9. Add the Mac and cheese to an oven safe dish, top with extra cheese, fresh parsley, and the HIPPEAS tortilla crumb!
10. Pop in the oven till golden.
11. Enjoy!
12. For added crunch, scoop up and eat with more Cheesy Nacho Vibes Chickpea Tortilla Chips and see @veganbrownting #hippeassnackhack here