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Garlic Mac 'n' Cheese
Yield: 4
| prepPreheat oven to 400°F / 204°C | |||
| prepRoast garlic head (cut top, drizzle oil & salt, wrap foil, roast 45 min–1 hr until soft & golden) | |||
| 10 oz / 280 g macaroni noodles | Boil pasta | Warm sauce & toss pasta | Top with crumbs, broil 1–2 min |
| 4 Tbsp olive or avocado oil | Sauté garlic in oil | ||
| 5 cloves garlic, minced | |||
| 4–5 Tbsp unbleached all-purpose flour | Cook roux with flour | ||
| 2–2 1/4 cups / 480–540 ml Blue Diamond Almondmilk Original Unsweetened | Whisk in almond milk | ||
| 1/2 tsp each salt and pepper | Blend with roasted garlic & cheese | ||
| 1/2 cup / 50 g vegan parmesan cheese | |||
| 4–6 Tbsp nutritional yeast | |||
| 1 head roasted garlic | |||
| 1/4 cup / 30 g panko bread crumbs | |||
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