From our Popular Recipe results for Pasta Recipes With Bacon
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Vegan Baked Mac Cheese
Ingredients
Makes 4 to 6 servings
- 12 ounces elbow macaroni
- 3 tablespoons olive oil
- 1/2 cup minced onion
- 1/4 cup all-purpose flour
- ¾ cup nutritional yeast
- 2 1/2 cups plain unsweetened soy milk
- 1 tablespoon soy sauce
- 2 teaspoons white miso paste
- 1 teaspoon yellow mustard
- 1 teaspoon sweet paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/8 teaspoon ground cayenne
- 3 tablespoons cornstarch
- 1 cup vegetable broth
- 1/2 cup dry unseasoned bread crumbs
Method
- In a pot of boiling salted water, cook the macaroni over medium-high heat until al dente, about 8minutes
- Drain and set aside
- Preheat the oven to 375°F
- Lightly oil a 3-quart casserole and set aside
- In a medium saucepan, heat 2 tablespoons of the oil over medium heat
- Add the onion, cover and cook 5 minutes, or until soft
- Stir in the flour and the nutritional yeast and cook, uncovered, stirring, for 1 minute
- Reduce heat to low and slowly whisk in the soy milk
- Continue to cook, stirring, until the mixture thickens
- Stir in the soy sauce, miso, mustard, 1/2 teaspoon of the paprika, turmeric, salt and cayenne
- In a small bowl, combine the cornstarch with the vegetable broth, stirring to blend
- Stir the cornstarch mixture into the sauce and cook, stirring, until the sauce thickens
- Taste, adjusting seasonings if necessary
- Combine the sauce and the cooked macaroni in the prepared casserole dish
- Top with the breadcrumbs and the remaining 1/2 teaspoon of paprika and drizzle with the remaining 1 tablespoon of oil
- Bake until the mixture is hot and the crumbs are browned, about 30 minutes
- Serve immediately