minniet's Recipe

One Skillet Three Cheese Baked Macaroni and Cheese

Category: Side Dish

2 cups elbow macaroni
3 cloves garlic, minced
3 cups unsweetened non-dairy milk (cashew, almond, coconut - I used Silk Cashewmilk)
3 tablespoons vegan butter
3 tablespoons whole wheat flour
1 tablespoon powdered mustard
1/2 large onion, finely diced 1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 1/2 cups of three types of shredded cheese, divided (I used mozzarella, sharp cheddar and vegetarian parmesan cheese)
parsley, for garnish
3 tablespoons unsalted vegan butter, melted
1 cup whole wheat panko bread crumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper

(1) In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the garlic and sauté for about 1 minute until fragrant. Add the pasta, unsweetened non-dairy milk, butter, flour, powdered mustard, onion and the salt and pepper stir and bring to a boil.

(2) Reduce to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened.

(3) Preheat oven to 350 degrees. Fold in the cheese except 1/4 and mix together. Sprinkle the rest of the cheese over the top.

(4) Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.

(5) Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown. Garnish with parsley.