Chef Alahya's Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey
Ingredients
Macaroni Noodles
- 1 lb elbow macaroni whole wheat
Vegan Cheddar Cheese Sauce
- 2 Tbsp olive oil
- 2 cup soy milk
- 1/4 - 1/2 tsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 pinch ground nutmeg
- 10 oz shredded vegan cheddar cheese
Bread Crumbs
- 4 oz shredded vegan cheddar cheese
- 2-3 Tbsp panko bread crumbs
- 1 Tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
Macaroni Noodles
- Bring water to a boil. Add pasta, cook until al dente. Drain and set aside.
Vegan Cheddar Cheese Sauce
- Preheat oven to 325 F.
- In stockpot over medium heat, heat oil and soy milk. Bring to a simmer. Add yeast, onion powder, garlic powder and nutmeg. Whisk until well blended.
- Cook, whisking constantly until mixture boils, 2 to 3 minutes. Reduce heat.
- Add 10oz vegan cheese. Whisk until cheese is melted and sauce is well blended.
- Combine cooked Macaroni Noodles and Vegan Cheddar Cheese Sauce. Toss to coat and pour into greased baking dish.
- Cover and bake until internal temperature reaches 165 F, 20 to 30 minutes.
Bread Crumbs
- Combine 4oz shredded vegan cheese, panko, oil, paprika, salt and pepper. Toss to mix.
- Uncover baked macaroni. Sprinkle with bread crumbs and bake again until cheese is melted and bubbly, 5 to 8 minutes.
Notes
Recipe courtesy of Aramark Chef Alahya McKelvey.Nutrition
Calories: 370kcalCarbohydrates: 58gProtein: 10gFat: 13gSaturated Fat: 1.5gSodium: 430mgFiber: 3gSugar: 4g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.