Saturday, March 29, 2014

Recipe: Baked Macaroni & Cheese

I am so glad that I bought Chef Chloe's cookbook. This recipe is one of the reasons. I thought macaroni and cheese was history for me when I gave up dairy, but my entire family (including my omnivore husband) have fallen for this recipe. The sauce is so rich and creamy, I could eat just that!

Best-Ever Baked Macaroni & Cheese
Recipe Source: Chloe's Kitchen by Chloe Coscarelli 
1 pound elbow macaroni
¼ cup vegan margarine (I used Earth Balance)
1/3 cup all-purpose flour
3 cups soy, almond, or rice milk (I used soy)
½ cup nutritional yeast
2 Tbsp. tomato paste
2 tsp. sea salt
1 tsp. garlic powder
1 Tbsp. lemon juice
1 Tbsp. agave
2 Tbsp. breadcrumbs (I used 6 whole wheat Ritz crackers, crushed)

Preheat the oven at 350 degrees F. Lightly grease a 9 x 13-inch pan.

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, nutritional yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss noodles with the sauce and transfer to the prepared pan. Sprinkle breadcrumbs on top of the pasta and bake for 30 minutes, or until the top is lightly browned and crisp. Remove from oven and let rest for 5 minutes before serving.


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