This dairy free and plant based macaroni and cheese recipe is super delicious and perfect for a movie night or chill at home date night. Due to the size of my cast iron skillet I made one that feeds about 3 people, but my boyfriend and I eat quite big portions when it comes to mac and cheese and (almost) managed to finish this with just a small portion of leftovers for the next day. You can also easily just cook the macaroni until completely done and skip the baking step if you just want a regular mac and cheese. Either way this is sure to be a delicious dinner, and I hope you give it a try!
Ingredients: (serves 3)
300g elbow macaroni
4tbsp vegan butter
4tbsp all purpose flour
7,5dl soy milk
150g shredded vegan cheese
1.5tbsp red miso paste
1tsp garlic powder
1tbsp apple cider vinegar
1/8tsp msg (mono sodium glutamate)*
salt and pepper to taste
a few tbsp bread crumbs, enough to cover the dish.
*optional, but makes it extra tasty so if you have it on hand I recommend.
Method: Boil macaroni in salted water until al dente/almost done. Rinse in cold water, drain and set aside. Make the cheese sauce. Add butter to a pot and melting it. Add the flour and whisk to form a roux/a smooth "batter". Gradually, and over low heat, add the soy milk while whisking to prevent any lumps from forming. Once the sauce has started to simmer and thicken, add apple cider vinegar, miso paste, msg, garlic powder and cheese. Keep stirring until the cheese has completely melted. Finally, season with salt and paper to taste. You can add more milk as you go if you find the sauce is too thick. Mix the cheese sauce and macaroni until evenly combined and transfer to a cast iron skillet about 22cm wide in diameter. Sprinkle over a layer of bread crumbs. Bake the mac and cheese in the middle of a preheated oven at 200C for 37 mins, then set the oven to broil mode and cook until completely golden on top. Remove from the oven and let cool for a few minutes before digging in with any toppings, sides or sauces you might like.