Vegan Macaroni n’ Cheese
Recipe Courtesy of: Angel McNall
This mac n’ cheese recipe is decadent, creamy, and rich – just the way it should be! It’s the ultimate in dairy-free indulgence. The optional baking step with breadcrumbs transforms it into an old-fashioned casserole, and is a welcome dish at any potluck.
- Cook Time:
- 15 minutes
- 1 1/2 lb
- Elbow Macaroni
- 2 tbsp
- Extra Virgin Olive Oil
- 1 tbsp
- Vegetarian Chicken-flavored Broth
- 2 lb
- Vegan Gourmet Mozzarella Cheese Alternative, cubed
- 2 lb
- Vegan Gourmet Cheddar Cheese Alternative, cubed
- 2 c
- Plain Soymilk
- 1/2 tsp
- Garlic Powder
Fill pot with water sufficient to boil pasta. Add broth and olive oil. Bring water to a boil, then add pasta and cook until desired texture is achieved. Strain cooked pasta and rinse. In another pot, combine cubed Vegan Gourmet Cheeses, soymilk, and garlic powder. Cook over medium flame, stirring occasionally until cheese is melted into a sauce. Combine pasta with cheese sauce and stir until sauce is evenly distributed. Option: Transfer finished macaroni & cheese to an oven-safe container, top with breadcrumbs and bake until crumbs begin to brown.
Note: This recipe freezes well and makes great leftovers!