Steps:
- 1. In a large pot, bring water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. 2.Mix 1/2 cup panko with 2 tablespoons of butter. Set aside. 3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. Drain. 4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, tamari, lemon juice, nutr. yeast, black pepper, and cayenne. Add softened vegetables and soy milk to the blender and process until perfectly smooth. 5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 8 x 8 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
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zamu Sacid
[email protected]This was a great recipe! I made it for my family and they loved it. The sauce was creamy and cheesy, and the pasta was cooked perfectly. I will definitely be making this again.
Shiggy Nuggies
[email protected]I made this mac and cheese for a potluck and it was a huge success! Everyone loved it, and I got several requests for the recipe. I will definitely be making this again.
Paul Hall
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The sauce was creamy and flavorful, and the pasta was cooked to perfection. I will definitely be making this again.
Zenith
[email protected]I made this mac and cheese last night and it was a hit! My whole family loved it, even my picky kids. The sauce was so creamy and cheesy, and the pasta was cooked perfectly. I will definitely be making this again and again.
Eric Mason
[email protected]This vegan mac and cheese was amazing! I've tried many vegan mac and cheeses before, but this one was by far the best. It was creamy, cheesy, and flavorful. I will definitely be making this again.