Chef's Quick Tip: Vegan mac & cheese
We learn the secret to making a delicious, plant-based version of the American classic - mac and cheese - with some help from Rene Johnson, the owner of Blackberry Soul Fine Catering.
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Jul 5, 2021, 2:30 PM
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Updated 1,117 days ago
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805ds agoWe learn the secret to making a delicious, plant-based version of the American classic - mac and cheese - with some help from Rene Johnson, the owner of Blackberry Soul Fine Catering.
RECIPE:
Cheese Sauce
½ vegan butter
¼ cup flour
1 cup vegan milk
½ salt
¼ teaspoon smoked paprika
1 cup vegan cheddar cheese
½ vegan butter
¼ cup flour
1 cup vegan milk
½ salt
¼ teaspoon smoked paprika
1 cup vegan cheddar cheese
Noodles
1 lb. elbow noodles boiled
½ salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ evaporated milk
1 lb. elbow noodles boiled
½ salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ evaporated milk
Kitchen Needs
8X10 Baking dish
Non-stick spray
8X10 Baking dish
Non-stick spray
Directions
1. In a medium size saucepan, melt butter on medium high heat, add flour to melted butter, stirring until well blended.
2. Add evaporated milk, salt, smoked paprika.
3. Lower heat to medium, stirring constantly, making sure flour mixture does not burn, mixture will begin to bubble and thicken.
4. Once mixture has thickened and bubbles add vegan cheese. Stir until cheese melts set aside.
5. In large bowl, add boiled noodles and pour ½ cheese mixture over noodles. Taste for salt preference. Pour into your prepared baking dish.
6. Pour the remaining vegan milk over the top of cheese noodle mixture, pour the remaining cheese sauce over noodle.
7. Bake for 35 minutes to heat thoroughly.
8. Enjoy!