Ingredients
- 3 tablespoon vegan butter, divided
- 2 tablespoon all-purpose flour
- 2 cups soy milk, or other dairy free milk
- ¾ teaspoon salt
- 1 teaspoon dry mustard
- ¼ teaspoon black pepper
- 8 oz macaroni
- 2 cups vegan cheddar cheese shreds
- ½ cup breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Melt 2 tablespoon vegan butter over medium heat in a medium saucepan. Stir in the flour and cook for 1 minute, stirring constantly.
- Add the soy milk, salt, mustard, and pepper. Continue stirring until the sauce thickens and begins to boil.
- Meanwhile, a saucepan of slightly salted water to a boil. Add the macaroni and cook for 8 to 10 minutes, or until pasta is al dente. Drain.
- Add the vegan cheese to the almond milk mixture and stir until melted.
- Mix the pasta with the cheese sauce and pour it all into a baking dish.
- In a bowl, mix together bread crumbs and 1 tablespoon melted vegan butter. Add the bread crumb mixture to the top of the macaroni.
- Bake in the preheated oven for 30 minutes, or until the mixture begins to bubble. Let cool 10 minutes before serving.
Nutrition (estimated per serving)
Calories: 383kcalCarbohydrates: 49gProtein: 10gFat: 15gSaturated Fat: 4gTrans Fat: 1gSodium: 817mgPotassium: 221mgFiber: 3gSugar: 4gVitamin A: 577IUVitamin C: 6mgCalcium: 163mgIron: 2mg
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