Garlic Mac 'n' Cheese
This creamy and savory gluten-free mac 'n' cheese uses a rich roasted garlic base and nutritional yeast for a deep, cheesy flavor. Thickened naturally with arrowroot starch and finished with vegan parmesan, it's a comforting plant-based alternative to the classic dish that comes together in one hour.
Instructions
- 1
Preheat oven to 400°F (204°C). Trim the top off garlic (1 head), drizzle with a little olive oil (4 tbsp), wrap in foil, and roast for 45-60 minutes until soft and golden.
- 2
Bring a large pot of water to a boil, salt generously, and cook gluten free penne (11 oz) according to package instructions until al dente. Drain and set aside.
- 3
In a skillet over medium heat, sauté garlic (4 clove) in olive oil (4 tbsp) for 1-2 minutes. Whisk in arrowroot starch (4.5 tbsp) and cook for 1 minute.
- 4
Slowly whisk in almond milk (2 cup) and cook for 2 minutes until the mixture is slightly thickened and clumpy.
- 5
Transfer the milk mixture into a blender. Squeeze the roasted cloves from garlic (1 head) into the blender along with sea salt (0.25 tsp), black pepper (0.25 tsp), nutritional yeast (5 tbsp), and vegan parmesan cheese (0.5 cup). Blend on high until creamy.
- 6
Return the sauce to the skillet over low heat. Add the cooked pasta and toss to coat. Cook for 2-3 minutes until the sauce is thick and stretchy.
- 7
Optional: Broil the mac 'n' cheese for 1-2 minutes until the top is golden brown and serve immediately.
Nutrition Facts
Per portion