Holiday Man and Cheese! This hearty mac is great for the holiday season. Not the healthiest meal, but we all need to indulge every once in a while. 😋 This recipe takes more ingredients than others but is also super simple to make.
1 lb or your Favorite short noodle pasta
4Tbs Vegan butter (we love earth balance)
2 1/4Cup Plant based milk (nut or soy)
1 1/4Cup Favorite vegan cheese (we did motzarella and gouda)
2Tbs Dijon mustard
1 1/4Tbs Apple cider vinegar
2Tbs Hot sauce (we used louisiana) this won’t make it hot, but you can omit or add extra
2tsp Garlic powder
2tsp Onion powder
1/4Cup Nutritional yeast
1Cup Vegetable broth
Salt and pepper to taste
For the topping
1Cup Panko unseasoned
1Tbs Onion powder, garlic powder and oregano
4Tbs Vegan melted butter
Cook pasta according to instructions, strain and pour in to a 9×13 baking dish.
In a large sauce pan over low medium heat, melt butter, mix in flour and cook until bubbles form. ( Do not burn the butter) Add milk and all the other ingredients except the cheese. Turn up the heat to medium high. Once everything is fully dissolved and the milk is hot (continuously stir to prevent burning) add in the vegan cheese. Once the cheese is fully melted, pour mixture over the cooked pasta in the baking dish. Stir well to combine.
For the topping
Melt butter but do not burn it. Then add in the panko and spices and mix well. Sprinkle the panko over the top of the mac and cheese. A great substitute is just crumbling your favorite chip on top instead of the panko. It’s a game changer!
Bake in a 425 degree oven for 10 minutes or until golden brown on the top. You are just toasting the topping and letting those flavors melt together.
For a more wholesome dish, add in your favorite veggies diced small in to the baking dish and mix in with cheese sauce and pasta before topping it with the panko (broccoli work great for this) Serve it up with a few dashes of hot sauce and you’ll be in a cheesy heaven.
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