With tons of pantry items and a couple staple vegetables, you can make a delicious vegan macaroni and cheese dish! This Mac dish is made with a plant-based na-cho average cheese sauce that is paired with frozen broccoli. If you have some extra ingredients laying around, like parsley, panic bread crumbs or vegan cheeses, you can add them to the top and bake it until golden brown and bubbling. This recipe is a simple way to be creative with your vegetables and any other produce you may have laying around.
Yield 4
Ingredients
12 oz. Bionature 100% gluten free elbows
2 cups broccoli florets, frozen or fresh
1/2 na-cho average cheese sauce recipe
Breadcrumb topping (optional):
1/8 cup panko bread crumbs
1/8 cup vegan cheddar cheese
1/8 cup vegan parmesan cheese
Freshly chopped parsley, to garnish
Directions
- Preheat oven to 425 degrees F.
- In a large pot filled 3/4 of the way with well-salted water, boil your pasta according to the boxed instructions. In the last minute of cooking your pasta, add frozen broccoli. Drain and add it back to the pot.
- Stir in the cheese sauce and pour mixture into a small lightly greased casserole dish. Top with breadcrumb mixture (optional)
- Bake for 10-18 minutes or until cheese is slightly brown and bubbling.
- Serve immedietly.
Chef’s tip: If you are in a pinch on ingredients, forget the toppings and just eat the macaroni and cheese once you add the cheese sauce to the pasta and broccoli.
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