Copyright 2020 Melanie Spiller. All rights reserved.
Mac and Cheese (vegan)
MelanieSpiller and Coloratura Consulting
Makes 4-6 main course servings or 8-10 side dish servings.2 cups elbow macaroni (8 ounces). I use rice noodles or super delicious corn and quinoa noodles. 3 TBLSP vegan butter, divided. I use Earth Balance.2 TBLSP all-purpose flour2 cups almond milk (or any other non-dairy milk)½ medium onion, minced1 bay leaf2 ½ TBLSP of mustard. I like Dijon-style for the tang, but any kind would do. 2 ¼ cups shredded faux cheese. I use a mix of mozzarella- and parmesan-flavored rice and soy products. ½ cup fresh bread crumbsCan be assembled the day before and baked just before serving. Preheat the oven to 350° F. Grease a 1 ½ quart deep baking dish. Cook the pasta in boiling salted water until tender. Drain and place in a large bowl. Melt 2 TBLSP butter replacement in a large saucepan over medium low heat. Whisk in and cook flour for 3 minutes. Gradually, whisk in milk substitute. Stir in onion, bay leaf, and mustard. Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in 2/3 of the cheese substitute. Season to taste with salt and pepper. Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half the remaining cheese. Top with the remaining macaroni and then the last of the cheese. In a small saucepan, melt the remaining TBLSP of butter replacement. Add and toss the breadcrumbs in it to coat. Sprinkle these delicate morsels over the top of the macaroni. Bake until the breadcrumbs are light brown, about 30 minutes. Let stand for 5 minutes before serving. About 6 grams of protein per serving.