Old School Vegan Macaroni and Cheese
Bring back those childhood memories with this delicious, cheesy, vegan baked mac and cheese.
Ingredients
- 8 ounces of regular or whole wheat pasta
- 2 cups of unsweetened vegan milk preferably rice milk or almond milk
- 1/4 cup of nooch nutritional yeast flakes
- 3 tbsp vegan butter like Earth Balance
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup regular bread crumbs
- 1/4 tsp paprika
Instructions
- Cook paste to al dante. Preheat oven to 350 degrees Fahrenheit.
- Start making the cheese sauce. In a small pot, melt the vegan butter. When it's melted, add the pepper and nooch (nutritional yeast flakes) along with the vegan milk.
- Add bagged vegan cheese and cook on low or medium heat for a couple of minutes. Stir frequently and then add in the cooked macaroni.
- Move all of it to a casserole dish, ideally 8x8 inches, but anything will do. Mix in some bread crumbs, then top it off with bread crumbs and a little paprika.
- Bake uncovered for 10-15 minutes until cheese is bubbling and starting to turn a little brown. Remove from oven and let cool.