4 cups macaroni
Serves 4-6. I like to serve it garnished with fresh parsley, and a side of lightly-dressed frisée or Boston lettuce.
In a large pot, melt the non-dairy butter over medium-high heat. Add the onions and cook, tossing occasionally, until they are golden, about 15 minutes.
Preheat your oven to 400°F.
Add the flour and coat onions completely and cook for 1 minute. Slowly, stir in the soy milk in batches, and simmer for about 15 mins, uncovered, stirring occasionally.
Meanwhile, in a second large pot, bring salted water to a boil, and cook macaroni for 5 mins (they will continue to cook in the oven). Drain the macaroni, saving some pasta water, and set aside.
In a small bowl add 3 tbsp melted butter, breadcrumbs, parsley and plant-based sausage, and toss to coat. Set aside.
Stir 1 cup of both the plant-based cheddar and soft cheese to the sauce mixture, stirring continuously until they have melted.
To the cheesy sauce, stir in the mustard, mango chutney and vegan Worcester sauce.
Begin slowly adding in some reserved pasta water until you end up with a velvety, pourable cheese sauce.
Add your pasta and gently stir to coat with the cheese sauce.Transfer into a casserole dish and top with 1 cup of cheddar-style cheese.
Bake for 15 mins.
Remove mac and cheese from the oven, and top with the breadcrumb/sausage mixture. Place back into the oven and bake for another 15 mins, or until the breadcrumbs and sausage are golden brown, and mac and cheese is bubbling.
Remove the mac and cheese from the oven and enjoy!