Baked Macaroni and Cheese
- 8 ounces elbow macaroni (do not use gluten-free pasta)
- 2 1/2 cups plain unsweetened vegan milk, divided
- 1/4 cup vegan cream cheese
- 3 tablespoons diced jarred pimientos or roasted red peppers
- 3 tablespoons nutritional yeast flakes
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons vegan butter
- 5 tablespoons unbleached all-purpose flour
- 1 teaspoon apple cider vinegar
- Fresh ground black pepper
- Preheat the oven to 450F.
- Cook the pasta in a large pot of boiling salted water until 1 minute shy of al dente.
- Drain and transfer to a 2-quart, wide baking dish and set aside.
- Blend 1 cup of milk, cream cheese, pimientos, yeast, salt, onion, and paprika in a blender until smooth.
- Set aside.
- Melt the butter in a medium saucepan over medium heat.
- Stir in the flour and cook, stirring, until the flour smells nutty, about 3 minutes.
- This is a very thick roux; use a wooden spoon to stir it well.
- Transfer the roux to the blender with the milk mixture; make sure there is enough room in the blender jar for the added roux.
- Blend until smooth and return to the pan.
- Stir in the rest of the milk and whisk to combine.
- Bring the sauce to a boil and reduce to a simmer.
- Stir in the vinegar.
- Simmer for 2 minutes to thicken and cook out the flour taste.
- Add about 2 cups of the sauce to the pasta.
- Mix well.
- Spread the pasta evenly in the baking dish.
- Pour the remaining sauce over the pasta and smooth the surface.
- There will seem to be too much sauce for the amount of pasta, but it will all come out fine in the end.
- Bake until the sauce is bubbling and a crust has developed, about 15 minutes.
- Remove from the oven, set aside to rest for 5 minutes before serving.
elbow macaroni, milk, cream cheese, pimientos, nutritional yeast, salt, onion powder, paprika, butter, flour, apple cider vinegar, fresh ground black pepper
Taken from www.cookstr.com/recipes/baked-macaroni-and-cheese-2 (may not work)