|Roasted and sautéed garlic add richness to this delicious vegan mac and cheese.|
Preheat oven to 400.
Make the roasted garlic:
Meanwhile, make the pasta: After 20 minutes or so, bring pot of salted water to boil, cook the pasta until al dente, then drain.
Make the sauce: If you’re not in a hurry, you can wait until the pasta is done and then make the sauce in the same pot. Otherwise, use a large saucepan for the sauce.
Transfer to serving dish or bowls, sprinkle evenly with remaining ¼ c parmesan, breadcrumbs, and paprika.
|Notes||* The original recipe calls for 16 ounces but I didn’t feel there was enough sauce for that much pasta.
** If you use cashew milk, which thickens when heated, you can omit the flour.
*** I thought the sauce was a bit bland at this point so in addition to a bit more salt, I added 2 t of mustard and 1 t cider vinegar.
Adapted from the recipe for “Roasted Garlic Mac and Cheese” in Vegan Mac & Cheese – read my review.
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