Classic Baked Mac and Cheese
1 hrServes 6
Creamy vegan mac and cheese baked until golden, made with a roux-based cheese sauce and topped with melted shreds.
| prepPreheat oven to 400°F / 200°C | ||||||||||
| prepPrepare a 9×13-inch baking dish | ||||||||||
| 1 pound short dried pasta (corkscrew or choice) | Cook noodles until barely tender, 5–6 min | Fold in noodles, coat thoroughly | Transfer to dish, top with reserved cheese | Cover, bake 400°F / 200°C, 20–25 min | Uncover, bake until golden & bubbly, 10–15 min | Garnish with parsley and serve | ||||
| 140 g vegan butter | Melt butter, cook garlic until fragrant, 1–2 min | Whisk in flour & spices, cook 1–2 min | Whisk in milk until thick, coats spoon | Stir in cheese until mostly melted | Season with salt & pepper, adjust to taste | |||||
| 12 cloves fresh garlic, minced | ||||||||||
| 60 g all-purpose flour | ||||||||||
| 15 g nutritional yeast | ||||||||||
| 1 teaspoon garlic powder | ||||||||||
| 1 teaspoon mustard powder | ||||||||||
| 1 teaspoon smoked paprika | ||||||||||
| 1/2 teaspoon ground nutmeg | ||||||||||
| 1200 ml unsweetened unflavored non-dairy milk, at room temperature | ||||||||||
| 4 cups assorted vegan cheese shreds (cheddar, Colby jack, mozzarella), at room temperature (for sauce) | ||||||||||
| 1 teaspoon kosher salt, plus more to taste | ||||||||||
| 1 teaspoon fresh cracked black pepper, plus more to taste | ||||||||||
| 1 cup assorted vegan cheese shreds (for topping) | ||||||||||
| Fresh minced parsley (for garnish) | ||||||||||
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