Vegan Gourmand Macaroni & Cheese
This is my go to mac & cheese recipe to share whenever someone says “I could never give up cheese”.
I know that this is still not the healthiest of recipes. But I post this recipe because it can help someone who is transitioning their diet to a more healthful one.
This recipe for mac & cheese is still light years healthier than the real thing and is almost indistinguishable from the real thing. I have tested it out on meat and cheese eaters and they could not tell the difference and many have said they liked it better than the real thing.
8 ounces uncooked regular elbow macaroni pasta
3 cups Daiya vegan cheddar style shreds
3 tablespoons vegan butter (I use Earth Balance brand)
2 cups unsweetened almond milk (I use Silk brand)
1 tablespoon nutritional yeast
¼ teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup bread crumbs (I use Italian flavor)
¼ cup of vegan butter melted (I use Earth Balance brand)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon powdered mustard
Cook pasta according to package instructions. Drain thoroughly when done. Preheat oven to 350°F. Prepare the cheese sauce while oven is warming. In a small pot melt the 3 tablespoons of vegan butter. When melted, add the pepper, nutritional yeast, Garlic, Onion, Mustard & salt
Stir in the almond milk. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, continually stirring until smooth and creamy. Stir into the macaroni and mix together.
Transfer to an 8×8 casserole dish. Mix the ¼ cup of melted vegan butter with the bread crumbs mix until completely combined and top mac & cheese. Bake for 20 minutes uncovered, or until the cheese is bubbling and top is starting to brown.
Remove from oven and serve.