Vegan Mac & Cheese? You Bet!

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When you’re craving comfort food, but traditional macaroni and cheese is off limits, try whipping up this version from Esther’s Kitchen, associated with the Happily Ever After Esther Farm Sanctuary. And remember to send in your favorite vegan recipes to info@ctvotesforanimals.org.

 

Ingredients 

  • 1/2 lb. macaroni egg-free pasta 

  • salt for the pasta cooking water 

  • 1/4 cup softened vegan butter plus 1 Tbsp for the cooked pasta plus more for greasing the baking dish 

  • 1/4 cup all-purpose flour 

  • 2 cups (16 fl. oz.) unsweetened plant milk 

  • Salt and black pepper to taste 

  • 1/2 of a package of Fieldroast Chao Creamy Original cheese slices (Slice the stack in half for the recipe. Or use the whole stack for extra cheesiness.) 

  • 5 handfuls panko breadcrumbs or enough to coat the surface 

 

Directions

  1. Cook the pasta with water and some salt until al dente. Drain the water out of the pasta. Return the pasta back in the pot. Stir in 1 Tablespoon vegan butter and place the lid on the pot. 

  2. In a separate pot, melt the vegan butter. Stir in the flour with a whisk to make a roux. Once combined, slowly stir in the milk while whisking. Turn the burner up to medium and whisk occasionally until the sauce begins to thicken at the simmer stage. 

  3. While the sauce thickens, grate the cheese in the hot pasta. Stir the buttery pasta and cheese. Place the lid back on the pot. If you don’t have a hand grater, finely chop the cheese. 

  4. Pour the thickened sauce into the cheesy pasta. Stir until the cheese is mostly melted. Taste for additional salt and black pepper. 

  5. Grease a medium size dish with vegan butter or olive oil. Pour the cheesy pasta in the dish. Top with the panko breadcrumbs. 

  6. Back uncovered at 350F for 10 minutes or until the panko breadcrumbs are toasted and the mac and cheese begins to bubble.

 

Yields: 2 servings - The recipe may be doubled. 

Author: Linda Del Pizzo | Esther’s Kitchen