This Vegan Baked Mac and Cheese will impress even your pickiest eater! When I think of mac and cheese, I think of creamy cheese coated pasta shells topped with a toasty breadcrumb layer that compliment each other perfectly. This dish brings me back to the mac and cheese my mom would make me when I was younger. While this recipe is dairy free, it could stand up to your mama's mac and cheese any day. Try it for yourself!
RECIPE:
Ingredients:
16 oz. shell pasta
5 Tbsp vegan butter
2 Tbsp all purpose flour
1 Shallot, minced
3 Cloves garlic, minced
1½ cup nutritional yeast
1 Can coconut milk cream (Tip: you will just need the cream for this recipe. Do not shake the can! Simply open the can and use a spoon to scoop the cream layer out of the top for the recipe. Don't worry if the liquid gets in too, this does not need to be perfect. You can discard the remaining liquid or save it for a smoothie!)
2 Cups vegetable broth
2 Tbsp mustard
1⅔ Cups nutritional yeast
3 oz. Vegan cream cheese of choice
1 Cup Vegan shredded cheese of choice (a combination of cheddar and mozzarella works nicely in this recipe)
1 Cup panko breadcumbs or vegan breadcrumbs of choice
½ Tbsp smoked paprika
1 tsp kosher salt
1 tsp black pepper
Instructions:
Preheat your oven to 400F and grease a 13"x9" baking dish (any baking dish and size will work for this recipe),
Cook the pasta shells al dente according to the box instructions,
While the pasta is cooking, place a large sauce pot over medium heat,
Add the vegan butter to the sauce pot and once the butter melts down,
Add the minced shallot and garlic to the pot and cook for about 3 minutes or until the garlic and shallot becomes translucent (careful not to burn),
Once the shallot and garlic look slightly golden, add the vegetable broth and the coconut cream (see ingredient list on how to separate the coconut cream) to the pot and stir to combine,
Stir constantly and allow the liquid to come to a very low simmer,
Add the vegan cream cheese, mustard, smoked paprika, salt and pepper to the sauce pot and whisk together until the mixture is creamy and smooth (except for the bits of garlic and shallot),
Add the nutritional yeast to the sauce pot and whisk until fully combined,
Once the pasta is cooked, strain the pasta water and add the pasta to the sauce pot with the cheese sauce,
Toss the cooked pasta with the cheese sauce to fully coat,
Transfer the pasta to the greased baking dish and sprinkle the shredded vegan cheese and breadcrumbs over the top of the pasta,
Bake for 20-25 minutes or until the top is golden and bubbly.
ENJOY!
Storage: Store in an airtight container in the fridge for up to 2 days.
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