Mac and Cheese
While we might love the richness of macaroni and cheese, nobody loves the saturated fat. In this vegan version, we keep all the rich flavors and no animal fats!
8 ounces elbow or small shell pasta
4 tablespoons vegetarian butter spread (like Earth Balance)
4 tablespoons whole wheat pastry flour
Cracked black pepper
2 cups unsweetened soy or almond milk
1 cup shredded sharp vegan cheese, grated
Whole wheat bread crumbs
Bring a large pot of water to a boil with a pinch of salt and cook pasta until it is about 80% done. Drain well.
While the pasta cooks, prepare the sauce. Melt vegetarian butter spread in a sauce pan over medium-low heat. Whisk flour into the melted butter spread and cook, stirring until smooth and bubbly. Stir in a generous pinch of salt. Slowly whisk in soy milk and continue cooking, whisking, until thickened, 3-4 minutes. Stir in cheese and continue to cook until melted.
Preheat oven to 350 degrees and lightly oil an 8 x 10 baking dish. Fill the baking dish by alternating layers of cheese sauce and cooked macaroni. Be sure to end with sauce on the top. Sprinkle generously with bread crumbs and bake until hot and bubbly, 20-25 minutes.
Makes about 6 servings.