Macaroni and Cheese

This VegInspired original is reminiscent of the mac and cheeses of our pre-vegan days.  While it does use the processed vegan cheese, it is an indulgence that we can enjoy once in a while - I mean... go big or don't bother, right?

Course: Main Course
  • 1 lb Cavatappi or other macaroni
  • 4 cup soy milk
  • 1 8 oz package vegan cheddar cheese such as Daiya or So Delicious
  • 1/2 cup all purpose flour
  • 1 tablespoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • Bread crumbs
  • Salt and pepper
  1. To make the cheese sauce, blend 1 C of the soy milk with the flour, mustard, and paprika in a blender (or use a stick blender) just until smooth with no lumps (Alternatively you can make a roux with the flour and vegan butter and then slowly add the soy milk) Add to a saucepan with the rest of the milk bring to a simmer. Simmer on low until velvety and the flour loses its raw taste/smell, about 30 minutes. Add the cheese and hot sauce and stir until the cheese is melted.
  2. Meanwhile, cook the macaroni in salted water (1 T salt to 4 qt water) until al dente and drain.
  3. Stir the macaroni into the cheese sauce, adding salt and pepper to taste.
  4. Spread the macaroni into a broiler-safe 13×9 inch baking pan, sprinkle with bread crumbs, and broil until golden brown.
  5. Serve with celery salt and hot sauce.