Baked Plant Based Mac and Cheese
1/2 cup of vegan butter.
6 tbsp all purpose flour
6 tbsp all purpose flour 3 14oz cans of Native Forest Unsweetened Organic Coconut Milk.
1 cup of Imagine Vegetable Broth
3 tbsp dijon mustard
1 cup of nutritional yeast
3 tsp onion powder
3 tsp garlic powder
1 1/2 tsp smoked paprika
1 1/2 tsp salt
1 1/2 tsp ground black pepper
2 boxes (18oz) of Banza Chickpea Elbow Pasta
1 cup of Breadcrumbs
Melt vegan butter in a pot and add in all-purpose flour while stirring vigorously into the melted butter mixture.
Pour in your coconut milk and vegetable stock into the pot, using a whisk to remove any lumps from the mixture. Keep whisking until the stock begins to boil and keep whisking for a few more minutes until the sauce begins to thicken. It will begin to thicken more once it is remove from the heat.
Remove your sauce from the heat and add in your dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper while whisking everything together. Your sauce is now ready, time to prepare the pasta.
Cook your pasta according to package directions, rinse and then drain.
Add your cooked pasta into the pot of sauce and toss it together to coat evenly.
Transfer your cheesy pasta mixture into a 9x13 baking pan and smooth until it is even across the pan.
Preheat your oven to 400 F.
Top your pan with your preferred amount of breadcrumbs, or until it is evenly coated over the macaroni and cheese.
Place into the oven and bake for 20 minutes, or until your toppings are golden brown and crispy.
Serve and enjoy.