Baked Mac and Cheese
Make an irresistible classic baked mac and cheese that's creamy, cheesy, and comforting. This nut-free, soy-free, and dairy-free dish is topped with crispy breadcrumbs for a satisfying texture. Perfect as a simple weeknight meal or a comforting side for holiday entertaining.
Price per Serving
Instructions
- 1
Cook the macaroni (0.45 kg) according to package instructions until al dente. Drain, reserving the hot pasta water (3.5 cups), and set aside.
- 2
Preheat oven to 350 degrees F (175 degrees C).
- 3
In a large pot, melt the plant butter (0.5 cup) over medium heat. Add the yellow onion (0.5 medium), diced, and sauté for 5 minutes until translucent.
- 4
Whisk in the all purpose flour (0.5 cup) and cook for 3-5 minutes, creating a roux. Gradually whisk in the reserved hot pasta water (3.5 cups) until smooth.
- 5
Stir in the salt (1 tsp), soy sauce (2 tbsp), garlic (3 cloves), minced, turmeric powder (0.75 tsp), nutritional yeast (1 cup), ground black pepper (0.5 tsp), and red chili flakes (0.5 tsp) (if using). Continue to stir until the sauce thickens.
- 6
Add the cooked macaroni (0.45 kg) to the vegan cheese sauce and stir until evenly coated. Transfer the mixture to a 9x13-inch casserole dish.
- 7
Top with an even layer of breadcrumbs (0.5 cup) and sprinkle with paprika (0.5 tsp). Bake for 20 minutes.
- 8
Turn the oven to broil and broil for 1 minute, or until the breadcrumbs are golden brown and crispy. Serve immediately.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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