Vegan Macaroni and Cheese

Cuisine

American

Servings

4

Total time

25 min

Prep

5 min

Cook

20 min

Difficulty

medium

Ingredients

• 12 Ounce elbow macaroni - 12 (ounces)
• 2 Tablespoon olive oil - 2 (tablespoons)
• 2 Tablespoon all-purpose flour - 2 (tablespoons)
• 2 Cup unsweetened soy milk - 2 (cups)
• 0.33 Cup nutritional yeast - 1/3 (cup)
• 1.5 Cup vegan cheddar cheese, shredded - 1 1/2 (cups), shredded
• 1 Teaspoon Dijon mustard - 1 (teaspoon)
• 1 Teaspoon garlic powder - 1 (teaspoon)
• 0.5 Teaspoon onion powder - 1/2 (teaspoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Cook the macaroni

   1. Bring a large pot of water to a boil, cook the *elbow macaroni* until *al dente*, then reserve 1/2 cup pasta water and drain.

2. Make the roux

   2. In a medium saucepan over medium heat, warm the *olive oil*, whisk in the *all-purpose flour*, and cook for *1 minute* until smooth.

3. Thicken the sauce

   3. Slowly whisk in the *unsweetened soy milk* until the sauce is *lump-free*, then simmer for *3 to 4 minutes* until lightly thickened.

4. Finish the vegan cheese sauce

   4. Reduce the heat to low and stir in the *nutritional yeast*, *vegan cheddar cheese*, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper until the sauce is *smooth and creamy*.

5. Coat the macaroni

   5. Add the drained macaroni to the sauce and *fold gently* until fully coated, adding reserved pasta water *1 tablespoon at a time* if needed for a creamier texture.

6. Serve

   6. Serve warm when the macaroni is *evenly coated* and the sauce is *glossy and creamy*.