Old Fashioned Macaroni And Cheese Casserole
Prep Time: 00:25
Cook Time: 00:25
3 cups elbow, spiral, or shell pasta of choice
2 tbsp earth balance vegan butter
2 tbsp unbleached all - purpose flour
1 cup almond or soy milk
1 1/2 tsp onion powder
1/2 tsp vegan worcestershire sauce
1 tsp dry mustard
1 tsp salt
2 cups shredded vegan cheddar (i prefer follow your heart brand)
2 Slices of buttered whole wheat bread
1 cup broccoli florets
1Preheat oven to 375F. Grease 2 quart casserole dish and set aside.
2In a large pot, bring water to a boil. Add pasta and cook according to package instructions. When pasta is done, drain and rinse with cold water. Return to the large pot and set aside.
3Chop broccoli into small florets and steam. If you have a steamer that fits over a large pot, I found it saves time if you steam the broccoli over the boiling pasta pot. When it is tender, remove from heat to prevent it from continuing to cook. Drain any excess water and add broccoli to the pot with the pasta.
4In a smaller pot, melt 2 tbsp vegan butter. Whisk in the flour until it forms a paste. Slowly stir in the soy milk, onion powder, worcestershire sauce, dry mustard, and salt. Heat until it thickens, stirring frequently.
5Stir in the vegan cheese until it has melted. Pour the cheese mixture over the pasta and broccoli mixture and stir until thoroughly combined. Transfer to the prepared casserole dish.
6Butter two pieces of bread and slice into small pieces. Sprinkle over the macaroni and cheese.
7Bake uncovered for 20-25 minutes or until bread crumbs are crispy.
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