Mom’s Mac n’ cheese

Veganizing mom’s classic macaroni bake.

Ingredients: 

• 2 C. Elbow macaroni

• 2 Tbsp. Flour

• 1/2 C. Vegan butter ( I like Miyoko's )

• 1 C. Vegan cheddar

• 1 1/2 C. Almond milk ( plain, unsweetened )

• 1 tsp. Salt

• 1/4 tsp. Pepper

• Paprika (for sprinkling)

Directions:

Preheat oven to 350°

Cook pasta according to package directions.  Drain and set aside.  Melt butter in a pan over medium heat and add flour.  Whisk the mixture continually for 2 minutes breaking up the clumps of flour to create a roux- be careful not to brown.  Next, stir in milk, salt, pepper, mustard, and nutmeg.  Allow mixture to thicken.  Remove from heat and add macaroni.   Pour mixture into an 11 x 7 casserole pan.  Sprinkle cheese on top and sprinkle with paprika.

Now- if you are the type who likes a creamy cheese sauce, by all means, add cheese to the bechamel (white sauce) and stir until melted.  I however, like to keep it separated so I can enjoy the way the cheesy top plays with the buttery noodles and besides, that’s how mom did it. 

Place covered dish in oven and let cook for 25 to 30 minutes.  If you like a browned top, remove the top and place under broiler for a few minutes.  

Serves 6 or 3, depending on how hungry your guests are ; )

This macaroni and cheese recipe is not typical in that it is not dripping with a cheesy yellow sauce.   However, if you are a cheesehead and that bums you out, go ahead and throw in another cup (or two or three) of cheese to get your fix OR check out my other Mac & Cheese recipe here.

As always, thanks for spending some time-

x Debbie x