Vegan Mac n' Cheese
I believe it's safe to say that Mac n' Cheese is the greatest comfort food. However, it has been so hard (at least for me) to create a perfect dairy-free cheese sauce. In the past, most of my cheese sauce's either had too much of a mustardy taste, or the consistency just wasn't right. However, I FINALLY developed the PERFECT Mac n' Cheese recipe (its perfect in my eyes but you can decide for yourself).
This creates six servings
what you'll need
- 16 ounces of medium sized shells
- 1/4 cup vegan butter
- 1/4 cup flour
- 2 cups unsweetened plant-based milk *MAKE SURE ITS UNSWEETENED AND NON-FLAVORED*
- 2 cups vegan cheese, shredded (I used So Delicious' coldby jack shreds)
- Salt + pepper
- 1/4 tbsp Gravy Master Browning and Caramelizing sauce
- 1 tsp parsley
Start by boiling a pot of water and cooking your shells to package instructions.
In a separate pan, melt your vegan butter. Once melted, slowly stir in the flour, constantly whisking so it is equally combined with the butter- creating a roux. Once it is creamy and fully incorporated, start pouring your milk in increments, and mix. Then, slowly add your vegan cheese and whisk away until everything has melted and combined evenly.
Before straining your pasta, reserve approximately 1 and 3/4 cup of the pasta water. Use the pasta water to add to your cheese sauce in the separate pan; this will make it that nice consistency that we see on the Velveeta commercials- liquid gold. Add the secret ingredient: GRAVY MASTER. I'm not sure what gravitated me towards adding this, but for some reason I did, and the flavor makes it just right.
Once your sauce is completed, mix in the cooked pasta shells. Stir until the shells are evenly coated with the cheese sauce. Salt + pepper to taste.
And there you have it... you can thank me later ;-)