Ultimate Vegan Mac 'n' Cheese
BY FOLLOW YOUR HEART | EASY | VEGAN | SOY FREE
INGREDIENTS
For bread crumb topping:
- 2 tbsp Thomas Keller’s Garlic Confit
- 2 cups panko crumbs
- 1 tbsp chopped parsley
For macaroni and cheese:
- ½ stick vegan margarine
- ½ cup all-purpose flour
- 4 cups soy milk
- 1 pound macaroni
- 1 pound Follow Your Heart Dairy-Free Finely Shredded Cheddar (or mix Dairy-Free Finely Shredded Mozzarella and Cheddar for a milder flavor)
INSTRUCTIONS
- Preheat oven to 350°F.
- Melt margarine in a large saucepan over medium heat. Add flour and whisk in to mix. Cook for 1 minute, whisking continually. Gradually whisk in soy milk and simmer, mixing occasionally, for 3 minutes. Sprinkle in cheese and stir until smooth and melted.
- Cook macaroni in a 6- to 7-quart pot of boiling salted water according to package instructions until just tender. Drain in a colander and transfer to a large bowl. Stir in cheese sauce and salt to taste.
- Fill a 3-quart shallow casserole with the macaroni mixture and sprinkle with bread crumb topping. Bake casserole in middle rack of oven for 30 minutes, or until bubbly.
Ultimate Vegan Mac 'n' Cheese
BY FOLLOW YOUR HEART | EASY | VEGAN | SOY FREE
