Vegan Mac and Cheese

Amount Per Serving
Calories 365		Calories from Fat 108
% Daily Value*
Total Fat 12g		18%
	Saturated Fat 1g	5%
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 358mg		15%
Total Carbohydrate 50g		17%
	Dietary Fiber 4g	16%
	Sugars 5g
Protein 14g		28%

Vitamin A 6%		Vitamin C 1%
Calcium 26%		Iron 18%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

This vegan version of a comfort food classic with a delicious crunchy topping does not compromise on creamy, cheesy flavor.

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 or Mezze Penne

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

Instructions

For the Vegan Cheddar Sauce:

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.

For the Mac & Cheese:

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.
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).
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.