VEGAN MAC AND CHEESE

INGREDIENTS

• 1/2 cup vegetable oil
• 2 qt plain soy milk
• 1 tsp nutritional yeast
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1/8 tsp ground nutmeg
• 2-1/2 lb vegan shredded cheddar cheese
• 3 lb Barilla® Elbows
• 3 qt vegan cheddar sauce
• 1/2 lb shredded vegan cheddar cheese
• 1/4 cup vegetable oil
• 6 oz panko bread crumbs
• 1 Tbsp paprika
• 1 tpsp kosher salt
• 1 tsp ground black pepper

PREPARATION

1. 1.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.
2. 2.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.
3. 3.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°F convection oven 20-30 min. or until done (165°F).
4. 4.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.