Updated: May 30
This recipe is to die for! Mac and cheese was my favorite side-dish before becoming plant-based. After a year of not having any mac & cheese, it was a necessity to find the perfect plant-based recipe! Here it is!
-10 oz elbow noodles
-4 tbsp olive oil
-5 garlic cloves, minced
-4 tbsp flour
-2 cups plant milk
-1/2 tsp salt and pepper, to taste
-1/2 cup plant-based parmesan cheese
-6 tbsp nutritional yeast
-1/4 c panko bread crumbs
For parmesan cheese:
-1/4 cup raw cashews
-3 tbsp nutritional yeast
-3/4 tsp salt
-1/4 tsp garlic powder
-Prepare parmesan cheese by adding cashews, nutritional yeast, salt, and garlic powder to a blender or food processor. Blend until mixed and a fine meal is achieved. Set aside.
-Prepare pasta using the instructions on the box.
-Heat oil in skillet over medium heat. Add in garlic. Cook for 2 minutes.
-Whisk in the flour. Whisk in 1/2 cup of plant milk at a time, to try to avoid clumps, until all 2 cups are added. Cook for another 2 minutes.
-Transfer sauce mixture to blender or food processor, add in salt, pepper, parmesan cheese, and 5 tbsp of nutritional yeast. Blend until mixed together and smooth.
-Place sauce mixture back in skillet and cook on low for about 2-3 minutes, until thick.
-Drain cooked noodles and add sauce to coat noodles. Place noodles in an oven safe skillet (I used a glass pie pan and it worked great!), sprinkle the last tbsp of nutritional yeast and 1/4 cup panko crumbs on top.
-Broil on high for about 2 minutes, be careful, it burns quickly. Enjoy!
Thanks for visiting! :)