About the Recipe
This is my basic macaroni and cheese recipe. I say basic, because it's one of my go-to recipes. If I'm making this as a dinner rather than a sidedish to a larger meal, I will absolutely add broccoli or some sort of greens to go with it.
If I'm making this as part of a holiday meal, it gets super indulgent with rosemary garlic breadcrumbs and Frenches Fried Onion on top and baked in the oven.
For this recipe to work, you must use high-quality butter like Miyoko's and preferably homemade milk.
1/3 cup Vegan Butter
1/3 cup Flour
1 tsp Garlic Powder or a few fresh cloves of garlic
1 tsp Onion Powder
3 cups Unsweetened Non-dairy Milk
1 tbsp Vegetable Bouillion
1/2 cup Nutritional Yeast (+/- 1/4 depending on your preference)
Pinch of Salt
Pinch of Pepper
Pinch of Nutmeg
1 box of Macaroni or spiral noodles
Salt for water
French's Fried Onions
Bring a pot of salted water to a boil and noodles according to package instructions.
On medium/high heat, melt butter in sauce pan.
Add flour to melted butter and stir for 2-3 minutes.
Slowly add milk to the mixture, whisking furiously to avoid lumping. When mixture is smooth and a little glossy add in the rest of the ingredients. Now is the time to add a little more garlic or nutritional yeast if you'd like.
Stir in pasta.
Step 6 (Optional)
Add broccoli, bread crumbs, and/or fried onions and bake in a baking dish for 25 minutes on 350F or until golden brown on top