Vegan Mac and Cheese Casserole

There are many versions of vegan Mac and Cheese out there on the internet.  This is a simple, no fancy ingredients version with a crispy breadcrumb topping that is a real cinch to make.  This was my first time trying mustard greens (can you believe it?!) and I LOVED them! They add veggies to a rather carb heavy meal and they have an awesome tangy bite to them, complimenting this creamy casserole.

Ingredients:

1 package of wholewheat elbow macaroni

2 tablespoons soy free earth balance

2 tablespoons spelt flour

1 clove garlic, minced

2 cups unsweetened almond milk

2 cups daiya mozzarella

1/4 teaspoon fresh grated nutmeg

Topping:

1 cup whole grain breadcrumbs

2 tablespoons grapeseed oil

1/4 teaspoon smoked paprika

salt and pepper

Method:

Cook macaroni al dente according to package.  Drain, rinse with cool water and place back in pot.  Drizzle with olive oil, lightly toss and set aside.

Preheat oven to 375 F.

In a small saucepan, melt earth balance over medium-low heat.  Add minced garlic and spelt flour and whisk for one minute until incorporated well.  Add almond milk and bring to a boil over medium heat, whisking frequently.  Reduce heat and whisk daiya cheese into sauce.  At first it will seem like it is not going to become smooth, but be patient. After 3-4 minutes it will become a velvety, cheesy sauce.  Grate nutmeg into sauce and add salt and pepper if desired.  Pour over cooled macaroni and mix well.  Pour macaroni and cheese into round, glass baking dish.

In a small bowl mix together topping ingredients until breadcrumbs are fully coated. Sprinkle on top of macaroni and place in the oven for about 30 minutes, or until breadcrumbs are golden and toasty.  Let sit for about 5-10 minutes before serving. I served this on a bed of mustard greens lightly sauteed in olive oil, garlic and salt and pepper.

~The Vegan Project

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