400 g / 14 oz cups dried macaroni
2 tbsp vegan butter
2 tbsp gluten free plain (all purpose) flour (optional)
600 ml/ 1 pint /2 ½ cups whole vegan milk
100 g/ 3 ½ oz /1 cup vegan cheddar cheese grated
100 g /3 ½ oz /1 cup red vegan lecicester cheese, grated
1 tbsp American mustard
2 tbsp vegan sour cream
1.Boil the macaroni in salted water according to the packet instructions or until al dente. Drain well.
2.Meanwhile, put the butter, flour and milk in a saucepan. Cook the sauce over a low heat, stirring constantly until the mixture bubbles and thickens.
3. Take the pan off the heat and stir in the cheese, paprika, mustard and sour cream. Season with salt and pepper, then stir in the macaroni.
4. Spoon into warm bowls and serve immediately.