Baked Mac and Cheese
This baked mac and cheese is a creamy, cheesy family favorite, topped with a buttery panko breadcrumb topping. It's seriously easy to make without any store-bought vegan cheeses and makes a great family-friendly dinner or a perfect holiday side dish.
Instructions
- 1
Preheat the oven to 350 degrees F and lightly grease a large casserole dish.
- 2
Bring water (4 cups) to a boil. Pour the hot water over the raw cashews (1.5 cups) and let soak for 5 minutes.
- 3
Drain the [raw cashews] and discard the soaking water. Add them to a blender along with water (2 cups), lemon juice (3 tbsp), nutritional yeast (0.33 cup), garlic (1 clove), onion powder (0.5 tsp) and salt (1.5 tsp). Blend until very smooth. It will appear a bit watery, but it thickens while it bakes.
- 4
Cook the elbow noodles (12 oz) according to package instructions, but one minute less. Drain and set aside.
- 5
In a small bowl, mix together the panko breadcrumbs (1.5 cups), melted vegan butter (4 tbsp) and paprika (0.25 tsp).
- 6
Add the drained pasta to the casserole dish. Pour the cheese sauce on top of the noodles and stir to combine. Sprinkle the breadcrumb mixture on top and bake, uncovered, for about 15-20 minutes until warm and golden brown.
- 7
Serve hot and enjoy!
Nutrition Facts
Per portion
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