I’m so excited to share a recipe for some bomb mac and cheese that I made last week!
This is a really simple way to make vegan mac and cheese!! I followed the recipe from Chloe (the chef at By Chloe), but made some tweaks. For all my vegans or anyone who wants a healthier alternative to a classic comfort dish, try this out! It’s super easy to customize according to what you like. I made this with my bestie and since we both have allergies, we left out the soy sauce and used rice milk instead of almond or soy. We also put it in a tray topped panko bread crumbs and paprika and baked it at 350 degrees for about 30 – 40 min (highly recommend). I’m challenged in the kitchen but this was so easy, and I’ll definitly be making some for Thanksgiving. : )
I N G R E D I E N T S
1 pound elbow macaroni (or gluten-free pasta)
3 tablespoons olive oil
1/3 cup all-purpose flour (or gluten-free all-purpose flour)
1 cup mashed cooked peeled sweet potato, about 1 medium peeled red sweet potato
3 ½ cups almond or soy milk
2 teaspoons sea salt
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon lime juice
2 to 3 teaspoons chopped fresh rosemary
R E C I P E
Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.
Meanwhile, in a medium saucepan, make a roux or paste by whisking the olive oil and flour over medium heat for 3 to 5 minutes. Then add mashed sweet potato, almond milk, salt, garlic, mustard, soy sauce, and lime juice to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Whisk until smooth, but don’t worry if some sweet potato pulp remains. Add sauce and rosemary to pasta, and toss to coat. Adjust seasoning to taste.
Recipe Courtesy of ChefChloe.com
If you try it out, send me pics!!