Vegan Skillet Mac n Cheese

Yield:
8 servings

All cooked together in one big cast iron skillet!

Ingredients:

  1. 1/4 cup vegan butter
  2. 1/4 cup all purpose flour
  3. 3 cups plain, unsweetened rice milk
  4. 3 cups water
  5. 1 pound (16 ounces) uncooked elbow macaroni
  6. 1 teaspoon paprika
  7. 1 teaspoon garlic powder
  8. 1 teaspoon onion powder
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon black pepper
  11. 1 teaspoon dijon mustard
  12. 3 cups vegan cheese shreds (cheddar or combo of your favorites)
  14. Crunchy Topping:
  15. 1/2 cup vegan breadcrumbs
  16. 1 cup French Fried Onions
  17. 1 teaspoon dried parsley
  18. 1/4 teaspoon garlic powder
  19. 1/4 teaspoon salt, optional
  20. You'll need a 12 inch cast iron skillet
Directions:

Preheat the oven to 350 degrees F

Warm a large 12 inch cast iron skillet over medium heat and melt the butter.

Whisk the flour with the butter to make a roux.

Add the rice milk slowly and constantly continue to whisk.

Add the water and continue whisking.

Add the paprika, garlic powder, onion powder, salt and pepper and mustard.

Add the noodles and stir to combine.

Turn the heat to medium-high and bring the mixture to a boil.

Turn the heat to low and simmer for about 10-15 minutes until the noodles are cooked. Cook a bit longer if the noodles need more time. (Note that a good part of the liquid will thicken, but a bit will remain.)

Remove from the heat and stir in the shredded cheese until it melts.

Taste and add more salt and pepper if desired.

Crunchy topping:
In a small bowl combine together the breadcrumbs, French Fried onions, parsley, garlic powder and salt and sprinkle over the top.

Carefully cover and seal the pan with foil and place in the oven for 15 minutes.

Remove the foil and bake for 5 more minutes.

Serve immediately while the dish is piping hot!

Recipe edited by Webstop
Food photography by Webstop


TDS 3