Ingredients
Scale
- 16 oz gf elbow macaroni, or penne
- ⅓ cup vegan soy free butter
- ⅓ cup gf all-purpose flour
- 1 tsp salt
- ½ tsp white pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp smoked paprika
- ⅛ tsp cayenne pepper
- 3 ½ cups oat milk, OR of choice
- 12 oz vegan cheddar cheese, for sauce
- 8 oz vegan cheddar cheese, for topping
- 1/2 lb. bacon for topping, optional
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni, cook for 7-8 minutes. Noodles should be slightly pliable but firm (not cooked all the way). Strain and set aside.
- In a large pot over medium heat, melt the vegan butter.
- Sprinkle the flour, salt, white pepper, onion powder, garlic powder, smoked paprika, cayenne pepper over the melted butter, whisking until smooth and the mixture has thickened slightly.
- Add in milk gradually, till all has been incorporated to the sauce.
- Stir 12 oz of the vegan cheddar cheese into the sauce until melted. Stir in the macaroni.
- Pour into a 9×13 baking dish. Top with the remaining 8oz cheese and the bacon.
- Bake at 375 F for 30 minutes, till noodles are thoroughly cooked and the top begins to golden. Alternatively, bake for 15 mins and broil on high for 4-5 mins, watching the top of your baked Mac n’ cheese carefully, as to not burn the top. Pull out when golden brown.
ENJOY!
- Prep Time: 10
- Cook Time: 35