Try this delicious vegan version of the all-American classic dish; serve it as a side or main dish.
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- 16 oz elbow macaroni
- 1/3 C buttery spread
- 1/2 C bread crumbs (plain)
- 3 Tbsp flour (unbleached all purpose)
- 3 C soy milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 2 C cheddar cheese (soy) (shredded)
- 1 C mozzarella cheese (almond) (shredded)
- 4 oz cream cheese (soy plain)
- 1/2 C Parmesan cheese (non-dairy grated)
- 1/4 C yellow onions (diced)
- 2 garlic cloves (minced)
Cook the macaroni according to the package directions; drain.
In a small pan, melt half of the buttery spread and add the bread crumbs; cook and stir until toasted, approximately 3 minutes, and set aside.
In a large pan, melt the remaining buttery spread; add the flour and cook over low heat stirring constantly for approximately 1 minute.
Gradually add the milk to the flour mixture; cook over medium heat stirring occasionally until thickened.
Stir in the salt, pepper and paprika; remove from the heat and stir in the cheeses until melted.
In a 9 x 13-inch baking dish (greased), add the macaroni; pour the cheese sauce over the noodles, and sprinkle with the onion, garlic and bread crumbs. Bake covered at 350 degrees for approximately 30 minutes or until heated through; uncover and bake for an additional 10 minutes until the bread crumb topping is golden brown and the sauce is bubbly.
You can serve with sliced tomatoes and parsley on top; add mushrooms, bell peppers, zucchini, broccoli or other vegetables to the cheese sauce, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC