Macaroni and Cheese
It’s time for another yummy vegan recipe and today, I’m whipping up some macaroni and cheese! I searched forever for the perfect realistic tasting vegan macaroni and cheese recipe. I tested out several different recipes I found online, when I finally decided it was time to create my own!
Ingredients you will need:
1/2 cup fresh pulsed broccoli (raw, optional)
1 cup water
1 cup soy milk
1 lb. elbow macaroni (or whichever pasta you prefer)
1 bag Daiya vegan cheddar cheese
1/4 cup butter (Earth Balance is vegan!)
1/4 cup flour
1/2 tbsp salt
2 slices of bread, toasted
Start off by preparing your pasta according to package instructions, drain and set aside.
Melt together the butter, soy milk, and flour in a sauce pan over medium heat until it forms a roux. Then add water, broccoli, salt, and most of the cheese – saving about a 1/2 cup for topping. Stir together on low to medium heat until creamy.
Add cheese sauce to macaroni and place in a casserole dish. Sprinkle remaining Daiya over the dish and crumble toast to top.
Pop it in the oven at 350 degrees for about 15 minutes or until cheese is melted. Serve and enjoy! Makes 8-10 servings.