Preparation

1. Pan fry The Mighty Chicken Strips for approx 7 minutes until golden brown.
2. Once ready set them aside.
3. Add vegan butter to a pot and when it’s melted add in the all purpose flour and stir it vigorously with the melted butter.
4. Pour in the oat milk & whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn’t have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
5. Add the shredded vegan cheese into the pot.
6. Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare your macaroni.
7. Pour the macaroni into a pot of boiling water, cook your macaroni according to the package directions and then rinse and drain.
8. Add the cooked macaroni into the pot of sauce and stir it in with the sauce.
9. Then transfer the macaroni and sauce to a 9×13 baking dish and smooth down.
10. Add the strips into the mixture.
11. Preheat the oven to 400°F (200°C).
12. Prepare the crumb topping by breaking up the 3 thick slices of toasted white bread and placing into the blender. Pulse blend until you have crumbs. Then transfer to a mixing bowl, and add in the melted vegan butter and toss up the crumbs with the melted butter.
13. Place the breadcrumbs evenly over the top of the macaroni cheese.
14. Bake for 20 minutes until the topping is golden brown and crispy. Enjoy!