VEGAN MAC AND CHEESE

INGREDIENTS

• For the vegan cheddar sauce:
• 1/2 cup vegetable oil
• 2 quarts plain soy milk
• 1 teaspoon nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/8 teaspoon ground nutmeg
• 2-1/2 pounds vegan shredded cheddar cheese
• For the mac & cheese:
• 3 pounds Barilla Elbows
• 3 quarts vegan cheddar sauce
• 1/2 pound shredded vegan cheddar cheese
• 6 ounces panko bread crumbs
• 1/4 cup vegetable oil
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

PREPARATION

1. For the Vegan Cheddar Sauce:
3. Heat oil and soymilk in stockpot on medium heat; bring to simmer. Add all remaining ingredients except cheese; whisk continuously 2-3 min. or until mixture comes to a boil. Reduce heat to low; slowly stir in cheese. Continue cooking until cheese is melted and mixture is smooth and well blended; keep warm.
7. For the Mac & Cheese:
8. 1. Meanwhile, bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Add cooked pasta to stockpot with prepared Cheddar Sauce; mix to combine.
9. 2. Transfer pasta mixture between two full hotel pans or portion into 24 (12 ounce) oven-proof ramekins. Cover tightly with foil and bake in 300 degrees F convection oven 20-30 min. or until done (165 degrees F).
10. 3. Combine panko, oil, paprika, salt and pepper in medium bowl. Sprinkle pasta mixture evenly with panko topping. Continue baking 7-10 min. or until panko mixture is golden brown and crisp.