I decided to make a cheesy noodle casserole. The best part was the broiled crispy top!
White Cheddar Mac-n-"Cheese"
1/2 lb elbow pasta
3 TB vegan margarine (Such as Earth Balance.)
2 TB whole-wheat flour
1-1/2 c unsweetened non-dairy milk (I used Unsweetened Coconut Milk.)
2 c vegan monteray jack cheese, grated and divided (Follow Your Heart is my favorite brand.)
2 TB nutritional yeast flakes, optional
Sea salt and ground pepper to taste
Preheat oven to 375 degrees F.
Cook pasta according to package directions. Scoop about 1 cup of cooking water to be used later. Drain pasta and return to pasta pot.
Meanwhile, melt 2 TB margarine over low heat. Whisk in flour; cook for 2 minutes.
Slowly whisk in non-dairy milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally.
Add in 1-1/2 cups of the grated cheese and stir until melted. Stir cheese sauce into pasta.
Scoop mixture into 8x10" baking dish and pour 1/2-1 cup of cooking water (Optional. I find the pasta continues to absorb liquid so I don't want the casserole to dry out while baking). Top with remaining cheese.
Bake about 20-30 minutes until bubbling. Turn broiler on and bake additional 2-4 minutes, until slightly browned on top. Don't burn!
Do you think we liked it?
Related Recipe: Macaroni and "Cheese"
One Year Ago: Basic Veggie Burgers
WhatMyKidsAte: They ate this! :)
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