Garlic Mac n Cheese

 

Creamy, simple Vegan Mac 'N' Cheese infused with raw and roasted garlic for extra flavor! Just 10 ingredients required for this delicious, flavorful plant-based entree or side.

 

Author: Minimalist Baker

 

Recipe type: Entrée

 

Cuisine: Vegan

 

Serves: 4

 

Ingredients

• 1 head roasted garlic (see instructions for method)
• 10 ounces (~ 2 1/4 cups dry) macaroni noodles* (use gluten free pasta for GF)
• 4 Tbsp olive or grape seed oil
• 5 cloves garlic, minced
• 4-5 Tbsp unbleached all purpose flour (or sub arrowroot powder for GF)
• 2 - 2 1/4 cups Blue Diamond Almondmilk Original Unsweetened
• Salt and pepper to taste (~1/2 tsp each)
• 1/2 cup vegan parmesan cheese, plus more for serving
• 4-6 Tbsp nutritional yeast, plus more for topping
• 1/4 cup panko bread crumbs (optional | omit for GF)

Instructions

1. To roast garlic, preheat oven to 400 degrees and cut off the very top of a head of garlic. Drizzle the top with a bit of oil, a sprinkle of salt and loosely wrap in foil.
2. Place directly on oven rack and roast for 45 minutes - 1 hour, depending on size of garlic. You'll know it's done when the garlic is very fragrant and the bulb appears soft and golden brown. Remove from oven and let cool.
3. To prepare pasta, add macaroni to a large pot of boiling, well-salted water. Stir to prevent noodles from sticking, and boil according to package instructions (about 8-10 minutes). Drain and cover with a towel to keep moist - set aside.
4. To prepare sauce, heat a large skillet over medium heat. Once hot add 4 Tbsp oil and minced garlic. Stir and cook for 1-2 minutes, or until light golden brown.
5. Immediately add 4 Tbsp flour (or arrowroot powder) and whisk - cook for 1 minute. (Later on, if the sauce is not thick enough, add an extra 1 Tbsp later on during the blending process. I found 4 Tbsp to be the perfect amount).
6. Add almond milk 1/2 cup at a time, whisking to prevent clumps, until 2 cups have been added. Cook for 2 minutes, stirring frequently. (Add the additional 1/4 cup almond milk later on if the sauce appears too thick.)
7. Transfer sauce to a blender and add roasted garlic (squeeze from base to push out cloves), 1/2 tsp each salt and pepper, vegan parmesan cheese, nutritional yeast, and blend on high until creamy and smooth. Taste and adjust seasonings as needed - you want it pretty well salted + cheesy, so don't be shy.
8. Return sauce back to skillet and cook over low heat until warmed and slightly thickened - about 2-3 minutes.
9. Add cooked, drained pasta and toss to coat. Then top with 1 more Tbsp nutritional yeast and 1/4 cup panko bread crumbs.
10. Broil on high on the top rack of your oven for 1-2 minutes, or until golden brown (see photo). Watch closely as it can burn quickly.
11. Serve immediately. I love topping mine with an extra pinch of vegan parmesan cheese and a little red pepper flake.
12. Leftovers keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in the microwave or on the stovetop - add extra almond milk if it's dry.

Notes

*Most store bought, conventional pastas are egg-free. Check package to ensure vegan-friendliness.
*Nutrition information is a rough estimate for 1/4 of recipe with panko bread crumb topping.

Nutrition Information

Serving size: 1/4 of recipe Calories: 627 Fat: 23g Saturated fat: 3.6g Carbohydrates: 86g Sugar: 3g Sodium: 590mg Fiber: 8g Protein: 22.2g