Ratinig
Elisa-Safe Mac & Cheese
Servings Prep Time
4-6people 45minutes
Cook Time
15minutes
Servings Prep Time
4-6people 45minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat the oven to 375.
  2. Cook the pasta according to directions, but for just half the time. If boiled for the full time, it will become mushy when making Mac & Cheese. When done, drain & rinse in cold water. Set aside.
  3. Over medium heat, in a large, heavy pot, melt the I Can’t Believe It’s Not Butter. Whisk 1 T cornstarch into the melted butter. Whisk until smooth.
  4. Add the coconut milk to the pot 1/2 cup at a time. Following each addition, whisk until smooth. Repeat until all the coconut milk has been added.
  5. Whisk in onion powder, sea salt, black pepper, smoked paprika, chili powder, celery salt and white pepper.
  6. Whisk in dijon mustard, miso paste until smooth.
  7. Reserve 1/4 cup of the vegetable broth and whisk in the rest. Whisk until smooth.
  8. Whisk in nutritional yeast. Whisk until smooth. Simmer for about 5 – 10 minutes, whisking constantly.
  9. At this point determine the thickness & consistency of the the sauce. To thicken the sauce, whisk 1 T cornstarch into the remaining vegetable broth. Add a small amount of the cornstarch mixture to the sauce, stirring constantly. Stir until the sauce thickens. If needed, add more cornstarch, whisking until smooth. Repeat until the sauce is the desired thickness. Note: make sure you have additional vegetable broth in case you need additional thickening (1 T cornstarch to 1/4 cup broth).
  10. Taste test. Add additional seasonings to taste.
  11. When satisfied with the sauce, combine with pasta in a dutch oven or other heavy baking dish.
  12. Melt 1 T I Can’t Believe It’s Not Butter in a small saucepan. Mix in panko. Stir in pan, over heat until panko has toasted a bit. Sprinkle panko over the top of the Mac & Cheese.
  13. Bake in oven, uncovered, for approximately 15 minutes. The panko topping should be crispy when done.