Cook your macaroni in salted boiling water until almost cooked (I leave it a little undercooked as gluten free pasta has a tendency to break up more – it will finish cooking in the oven). Drain the pasta and put to one side whilst you make your sauce.
Preheat your oven to 180C fan.
Add your non-dairy spread, gluten free plain flour and non-dairy milk to a saucepan together. Continuously stir on a low/medium heat - the spread will melt and then the sauce will eventually thicken a little. It doesn’t need to thicken as much as a standard white sauce does, so don’t worry if it seems thin – it’s fine!
Stir in your mustard powder, smoked paprika as well as some salt and pepper to taste. Once combined, remove your sauce from the heat. For reference, I keep the sauce on the heat for about 12 minutes in total.
If you haven’t already, grate your Violife and then add to your sauce. Stir it in so it melts and briefly put to one side.
Melt 30g of non-dairy spread in a small frying pan and then add your breadcrumbs and paprika. Mix the breadcrumbs in until they are a nice golden colour – it’ll only take a minute or so.
Put your cooked macaroni into an ovenproof dish and then pour over your cheesy sauce. Gently stir it in so that all the macaroni is covered. Spoon over the breadcrumbs.
Place in the oven for 20-25 minutes until it starts to look golden.
Sprinkle with spring onion greens and serve up. Enjoy!