About the Recipe
This classic vegan mac and cheese is ultra cheesy, saucy and creamy. Topped with breadcrumbs and baked until golden brown and crispy. Seriously satisfying
Ingredients
For the Cheese Sauce:
• 1/2 cup Vegan Butter (112g)
• 6 Tablespoons All Purpose Flour
• 5 cups Coconut Milk 3 cans (1200ml), Unsweetened*
• 1 cup Vegetable Stock (240ml)
• 3 Tablespoons Dijon Mustard
• 1 cup Nutritional Yeast Flakes (60g)
• 3 teaspoons Onion Powder
• 3 teaspoons Garlic Powder
• 1 1/2 teaspoon Smoked (or plain) Paprika
• 1 1/2 teaspoon Salt
• 1 1/2 teaspoon Ground Black Pepper
16 Ounces Elbow Macaroni (450g)
Panko Breadcrumbs
Preparation
Add the vegan butter to a pot and let it melt. When it's melted add in the all purpose flour and stir it vigorously with the melted butter.
Then pour in the cans of coconut milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn't have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare your macaroni.
Cook your macaroni according to the package directions and then rinse and drain.
Add the cooked macaroni into the pot of sauce and toss it up with the sauce.
Then transfer the macaroni and sauce to a 9x13 baking dish and smooth down.
Preheat the oven to 400°F (200°C).
Sprinkle the breadcrumbs evenly over the top of the macaroni cheese.
Spray lightly with butter flavored canola oil.
Bake for 20 minutes until the topping is golden brown and crispy.