Preparation

1. Show: Mighty packaging and ingredients
2. Show: Cut the Strips Bag with Scissors
3. Show: Oil going to a pan
4. Show: Strips going to the pan
5. Show: Strips pan fried for 7 minutes
6. Show: Strips being set aside to rest
7. Show: the vegan butter being added to a pot and let it melt. When it’s melted add in the all purpose flour and stir it vigorously with the melted butter.
8. Show: Pour oat milk. Use a hand whisk to 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.
9. Show: Add the Shredded cheese in the pod
10. Show: 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.
11. Show: Macaroni going into a pot of boiling water, Cook your macaroni according to the package directions and then rinse and drain.
12. Show: Add the cooked macaroni into the pot of sauce and toss it up with the sauce.
13. Show: Then transfer the macaroni and sauce to a 9×13 baking dish and smooth down.
14. Show: Add the strips into the mixture
15. Preheat the oven to 400°F (200°C).
16. Show: 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.
17. Show: Place the breadcrumbs evenly over the top of the macaroni cheese.
18. Show: Bake for 20 minutes until the topping is golden brown and crispy.
19. Super: Show the plate, taking a bite with a flag.
20. Final shot: Show plate and Mighty Chick*n Strips Bag - Take a photograph of the composition and send separately