Vegan Bake Macaroni and Cheese
Servings: 8
Ingredients
- 1.5 cups uncooked macaroni
- 1 block vegan mild cheddar chopped
- 2 slices vegan smoked gouda chopped
- 1 cup vegan shredded cheddar
- 1/4 cup vegan butter
- 1/4 cup flour
- salt and pepper to taste
Instructions
- Preheat oven to 325 degrees
- Lightly oil a baking dish or cast iron pan and set aside.
- Prepare macaroni in heavily salted water according to package instructions. Cook pasta 1-2 min less since it will continue to cook in oven.
- While pasta is cooking, dice the block of cheddar cheese into small cubes and chop cheese slices.
- In a large sauce pan, melt butter over medium heat. Add in flour and whisk to combine. This mixture will look quite lumpy as the flour absorbs the melted butter. Continue to whisk for about 1 - 2 minutes.
- Slowly pour in about half of the almond milk and continue to whisk until some of the lumps start to disappear. As the mixture thins, add the remaining milk to the sauce. As the sauce heats, it will start to thicken. Continue stirring until a semi-thick sauce forms (similar to a watered down cream of chicken).
- Remove from heat and stir in seasoning and half of the cheeses (including the pre-shredded cheddar. Reserve second half for top). Allow cheese to melt completely before adding the remaining block and sliced cheese. Leave some lumps in the second batch of cheese.
- To the pan, mix the drained pasta with the cheese sauce. Stir thoroughly so that pasta is distributed throughout the cheese. Pour the pasta mixture into the baking dish and top with the remaining shredded cheese.
- Bake for 20 minutes or until cheese is bubbly and shredded cheese has started to melt.