Baked Macaroni Cheese
This classic baked macaroni cheese is ultra creamy, saucy, and deeply flavorful. A rich bechamel sauce made with plant butter and coconut milk is infused with nutritional yeast and spices to create a cheesy finish without using actual cheese. Topped with buttery toasted breadcrumbs and baked until perfectly crispy, this dish offers ultimate comfort and satisfaction.
Instructions
- 1
Melt plant butter (0.5 cup) in a large pot. Vigorously stir in all purpose flour (6 tbsp) to create a roux.
- 2
Slowly pour in coconut milk (5 cup) and vegetable stock (1 cup). Whisk out any lumps and keep whisking over heat until the mixture boils and thickens considerably for about 5 minutes.
- 3
Remove the pot from the heat and whisk in dijon mustard (3 tbsp), nutritional yeast flakes (1 cup), onion powder (3 tsp), garlic powder (3 tsp), smoked paprika (1.5 tsp), fine salt (1.5 tsp), and ground black pepper (1.5 tsp).
- 4
Cook macaroni (16 oz) in a separate pot according to package directions, then rinse and drain.
- 5
Toss the cooked pasta with the cheese sauce until well coated, then transfer to a 9x13 baking dish and smooth the surface.
- 6
Preheat your oven to 400°F (200°C).
- 7
Blitz white bread (3 slice) in a blender until crumbs form. In a bowl, toss the crumbs with plant butter (2 tbsp).
- 8
Scatter the breadcrumbs over the macaroni and bake for 20 minutes until golden brown and crispy.
Nutrition Facts
Per portion