Vegan Mac and Cheese

I’ve been craving mac and cheese for awhile now, and I was going to order some for delivery from one of my favorite local vegan spots, but they don’t deliver to my area. So, I decided to make my own recipe that way I could make it how I like it and it’s way cheaper than takeout. I also seem to be more lactose intolerant as I am getting older, so even though I don’t eat a lot of cheese, I am cutting even more out of my diet. Don’t let this recipe fool you, it may be vegan, but it ain’t healthy! I loved the way it tasted, and also it hit the comfort food spot - sans the belly ache afterwards.

Ingredients

1/2 c. chopped carrot

1/2 c. chopped potato

1/4 tsp salt

5 tbsp of veggie stock

pinch of nutmeg

2 tbsp nutritional yeast

3 tbsp vegetable oil

1/4 tsp cayenne pepper

1/8 tsp garlic powder

1/8 tsp onion powder

1 tsp dijon mustard

pinch of turmeric powder (if you don’t have, just omit)

elbow macaroni

Panko Topping

1 tbsp vegan butter (I used Smart Balance)

2 tbsp panko breadcrumbs

salt and pepper to taste

chopped parsley

In a medium saucepan heat 2-3 cups of water, add in veggies and let cook on medium heat for 15-17 minutes. The potatoes and carrots will be soft, but still hold their shape. Drain and put into a food processor or blender. Add in all of the rest of the ingredients and spices. Blend until pureed, about 2 minutes. Taste for seasoning. I like my mac and cheese spicy, so be cautious with the cayenne if you are sensitive. Add more veggie stock if too thick.

Make elbow macaroni according to package instructions. Drain pasta and set aside. In a skillet put panko, vegan butter and pinch of salt and pepper. Toast panko until lightly browned. In a bowl, toss pasta with vegan cheese sauce, then top with panko breadcrumbs. If you want, you can put into an oven safe dish (with topping of course) and bake for 10 minutes at 350F. Top with a sprinkle of chopped parsley.