Baked Macaroni and “Cheese” with a Spelt Breadcrumb Topping

Baked Macaroni and “Cheese” with a Spelt Breadcrumb Topping

The lovely sisters from Spork Foods, Heather and Jenny, shared this fabulous vegan mac ‘n cheese recipe with us from their cookbook Spork-Fed!  Try making this recipe with rice or quinoa pasta to create a completely gluten-free recipe.

Heather and Jenny said, “This mac ‘n cheese is one of our most popular dishes!  It goes over well with everyone, not only vegans, and has even converted  a few non-vegans on the spot.  For a really cute presentation, bake it in individual, brightly colored ramekins, and give each of your guests their own scoop of heaven.”

 

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Baked Macaroni and “Cheese” with a Spelt Breadcrumb Topping

Prep Time10 mins
Cook Time45 mins
Shared by: Jenny Engel and Heather Goldberg

Ingredients

  • For the pasta:
  • 6-8 cups water for boiling salted
  • 12 ounces quinoa or spelt elbow macaroni
  • For the sauce:
  • 1/3 cup non-dairy butter
  • 1/3 cup unbleached all-purpose flour
  • 2 1/2 cups unsweetened almond or soymilk
  • 2/3 cup nutritional yeast flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon finely ground black pepper
  • 2 cloves garlic finely chopped
  • 1 Tablespoon light miso paste
  • 1/4 cup fresh lemon juice
  • 2 teaspoons mustard stone ground or German
  • 1/2 cup breadcrumbs

Instructions

  • Preheat oven to 350 F.
  • Bring salted water to boil in a large (6-quart) pot. Add macaroni and cook as described on package, about 7-9 minutes.
  • While the macaroni is cooking, let’s make the sauce.
  • Heat a medium (4-quart) pot over medium heat. Add vegan butter and flour. Whisk together to form a paste, creating a roux.
  • Add almond or soymilk, nutritional yeast, sea salt, black pepper, garlic, miso, leom juice and mustard. Cook for about 7 minutes, stirring constantly, until sauce is thick and creamy.
  • Once macaroni is finished cooking, drain and add to the pot with the sauce. Mix thoroughly to coat.
  • Place mixture in a greased 8 x 8 baking dish, or 6 personal ramekins or cocottes, and top with bread crumbs.
  • Bake for 30 – 35 minutes, or until bubbles appear in center of dish. Serve warm from the oven.

Hope you enjoy this easy vegan recipe!

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