Preheat oven to to 400 degrees F (205 degrees C).
Boil water and cook
Elbow Macaroni (4 cups)
noodles for 5 minutes. You want them partially cooked, so they finish cooking in the oven.
Drain noodles, saving some pasta water, and set aside until ready to use.
In a large pot, heat
Vegan Butter (2 Tbsp)
Yellow Onions (2)
. Cook at medium-high heat, tossing occasionally, for 15 minutes. They'll turn lightly golden.
All-Purpose Flour (3 Tbsp)
, tossing to coat onions.
Slowly add the
Soy Milk (4 cups)
to the pan. Start with a small amount of milk and stir into onions, once it has absorbed, slowly pour in the rest of the soy milk.
Let the pot simmer for about 10-15 mins, uncovered, stirring occasionally.
Vegan Cheddar Cheese (1 cup)
Vegan Cheese (1 cup)
Vegan Parmesan Cheese (1 cup)
and add to the onion sauce mixture. Save some cheese for topping. Stir in the cheeses, then take the pot off the heat.
Sweet Hot Mustard (1 tsp)
Mango Chutney (1 tsp)
Vegan Worcestershire Sauce (1 tsp)
. Stir them into the sauce with some of the reserved pasta water and add pasta.
Transfer the mixture into a casserole dish and top with the remaining cheese.
Bake in the preheated oven for 30 minutes.
While it's baking, remove
Vegan Sausages (1 1/2)
from the casing and crumble it into a pan heated to medium heat. When it's almost finished, add
Fresh Parsley (2 Tbsp)
Breadcrumbs (1 cup)
. Cook until golden brown and toasted.
Remove the mac and cheese from the oven and scoop onto plates, then top with the breadcrumb and sausage crumble and enjoy!