Ok, so maybe it’s not the healthiest or most slimming dish but sometimes we just need to curl up with something warm when it’s chilly outside! If you want to add in some veggies to make it a tad healthier, it’s still fabulous with some chopped spinach and/or diced tomatoes. So put on your comfiest sweats, get your tivo ready & serve up a bowl of “cheesy” goodness!
- 1/2 pound elbow macaroni (gluten free if needed)
- 3 tablespoons vegan butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups soy milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 “egg” (1/4 cup silken tofu pureed with 1/2 a teaspoon of arrowroot or cornstarch)
- 12 ounces vegan cheddar cheese, shredded (Daiya is perfect for this)
- 1 teaspoon salt
- Black pepper
Topping:
- 3 tablespoons vegan butter
- 1 cup panko bread crumbs
Preheat oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes, making sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the “egg” (make sure you’ve already prepped it with the arrowroot). Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese!
Enjoy on Meatless Monday
