Vegan Best-Ever Baked Macaroni and Cheese

I love cookbooks. LOVE them. Especially ones with LOTS of pictures. I like to know what my food is supposed to look like! We scored a few great deals on Amazon a couple of weeks ago and I snagged a copy of Chloe’s Kitchen while browsing Barnes & Noble the other day. There are so many recipes that I can’t wait to try! I made the baked mac ‘n cheese for dinner the other night and it was a total winner! It was ooey gooey, cheesy and delicious. The flavors were complex and it was completely satisfying on a cold night. Give this one a try!

Vegan best ever Mac 'n Cheese

Best-Ever Baked Macaroni and Cheese
(recipe adapted from Chloe’s Kitchen)

16 oz whole wheat elbow macaroni
1/4 cup earth balance
1/3 cup all-purpose flour
3 cups rice milk (or any other non-dairy milk)
1/2 cup nutritional yeast
2 T tomato paste
2 tsp kosher salt
1 tsp garlic powder
1 T lemon juice
1 T agave nectar
1/4 cup whole wheat bread crumbs

Preheat oven to 350. Lightly grease a 9×13-inch pan. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.

Meanwhile, in a medium saucepan, whisk together the melted earth balance with the flour and heat until it forms a paste. Add the rice milk, nutritional yeast, tomato paste, salt and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to medium-low and simmer until sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave nectar. Mix sauce with the drained noodles and transfer to the prepared baking dish. Sprinkle bread crumbs on top and bake for 30 minutes, or until the top is lightly browned and crisp. Remove from the oven and let set for 5 minutes before serving.

This recipe would also be super easy to make gluten free. Looking forward to making this one for Lil Sis soon!

I hope you give this one a try!