Baked Macaroni and Cheez
I made this recipe based on Chef Cloe’s Vegan Mac ‘N Cheese recipe from The Kind Life Recipe Forum and changed it up just a bit. Here it is:
1 lb elbow macaroni
3 cups of broccoli florets
1/4 cup of olive oil
1/3 c all purpose flour
3 cups of hemp milk
1/4 cup white wine
1/2 cup of nutritional yeast
2 T tomato paste
1 T Tamari
1 t garlic powder
1 T lemon juice
1 T agave nectar
To cook the pasta, start a large pot of water and bring it to a boil. While you wait you can start making the cheez sauce.
In a medium sauce pan, turn heat to medium and add the olive oil and slowly whisk the flour in to make a roux. Stir for 3 minutes
Slowly add the hemp milk, white wine, yeast, tomato paste, tamari, garlic powder to the roux mixture whisking constantly.
Bring mixture to a boil and reduce heat to a slow simmer and let the sauce thicken.
Meanwhile, cook the pasta until it is al dante adding the broccoli during the last minute of cooking.
Drain pasta and broccoli and transfer back to pot. Add cheese sauce reserving 1 cup. Stir well to make sure all pasta is coated in sauce.
Transfer macaroni and cheese to a casserole dish and top with remaining cheese. Place casserole under broiler for approximately 5 minutes until golden brown and bubbly.
*Try adding a twist and put some panko bread crumbs on top before broiling for a texture variation.
Serve with a fresh crisp side salad.