2 ounces macaroni
4 cups water
salt, to taste
1-2 teaspoons arrowroot powder
1/4 cup nondairy milk (I use rice milk)
1-2 teaspoons nutritional yeast flakes
dash onion salt
dash garlic powder
1 ounce vegan mozzarella, grated
fresh parsley, to garnish
1. Preheat the oven to 375 degrees F. 2. In a medium saucepan over high heat, bring water to boil. Add salt, if desired. Once boiling, pour dry pasta into the water. Allow pasta to boil for around 6 minutes, or to the desired consistency.
2. Meanwhile, in a small saucepan, combine the arrowroot powder, rice milk and nutritional yeast. Allow to thicken, stirring constantly. Once thick, add the garlic powder and onion salt and whisk continuously for around one minute, or until all ingredients are combined. Remove from heat.
3. Once cooked, drain the pasta and place it back in the medium saucepan. Pour "cheese" sauce mixture over the pasta and stir well to combine. Line a small baking dish with baking paper and pour mac n' cheese into the dish. Add the mozzarella cheese over the top of the mac n' cheese and place the baking tray in the oven.
4. Cook for around 10 minutes or until cheese on top is melty/stretchy. Garnish with fresh parsley and serve, or store for up to two days in an airtight container in the fridge.
Source of recipe: I was trying to make mac n' cheese - I've been wanting to try it FOREVER! But despite all the recipes I'd come across, nothing was working for me. This is what happened.