Name: Vegan Mac and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings
Ingredients: 1 lb macaroni noodles (uncooked (16oz or 454g) (Use gluten free if needed)); 15 oz can butter beans (drained and rinsed (439g)); 2 cup dairy free milk ((480g)); 0.5 cup vegetable stock ((120g)); 0.5 cup vegan butter ((113g)); 0.33 cup nutritional yeast ((27g)); 2 tbsp lemon juice; 1 tsp salt; 1 tsp cracked black pepper; 0.25 tsp paprika; 2 cup vegan shredded cheddar cheese (divided (240g)); 1 cup vegan parmesan cheese ((115g)); 0.33 cup seasoned panko breadcrumbs ((20g)); 2 tsp olive oil (optional)

Instructions

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1

Boil a pot of salted water. Preheat oven to 180°C. Cook macaroni noodles (1 lb) according to package directions. Drain and set aside.
2

While noodles cook, blend can butter beans (15 oz), dairy free milk (2 cup), vegetable stock (0.5 cup), vegan butter (0.5 cup), nutritional yeast (0.33 cup), lemon juice (2 tbsp), salt (1 tsp), cracked black pepper (1 tsp), paprika (0.25 tsp), vegan shredded cheddar cheese (1 cup), and vegan parmesan cheese (1 cup) in a high-powered blender until smooth. Set aside.
3

Lightly grease a 9x13 casserole dish. Add the drained [macaroni noodles]. Pour the blended sauce over the noodles and stir carefully to combine.
4

Top with the remaining vegan shredded cheddar cheese (1 cup). If using, combine olive oil (2 tsp) with seasoned panko breadcrumbs (0.33 cup) in a small bowl, then sprinkle evenly over the top.
5

Bake for 25-30 minutes, or until the topping is golden brown. Let set for 15 minutes before serving.