Baked Creamy Vegan Mac ’n’ Cheese

Set a large pot over medium heat. Add 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 coconut milk and 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 bowl, toss the panko breadcrumbs with the melted vegan butter until evenly moistened. Sprinkle the crumbs over the pasta in an even layer.

Preheat the oven to 400°F (200°C). Bake for 20 minutes, or until the topping is crisp and 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.