-2 tbsp vegan butter
-1/8 cup flour
-1 cup non dairy milk (warmed)
-1 cup shredded cheese (I used soy mozzarella. It melts and strings and bakes well)
-1/2 tbsp mustard (I used hot mustard)
-1/2 tbsp nutritional yeast
-1 cup panko
-1 cup shredded cheese
-1 tbsp oil
-1/4 tbsp nutritional yeast
-salt and pepper to taste
Preheat the oven to 375. Boil elbow macaroni for 7-8 minutes until it's al dente.
In a heavy bottom saucepan melt the butter on medium heat. Whisk in the flour. Slowly add the milk a little at a time mixing well. It will be splashy! Look out! Eventually it should be smooth and lovely. Then while it's at a low bubble add in the mustard and yeast, mix well and then add the shredded cheese.
Now. Add your pasta and coat well. If you just want plain Mac and cheese once coated you can now transfer to a baking dish and make the topping. I like spice and flavour so I added in a 1/2 cup of hot salsa, some garlic and chili spice.
For the topping, in a bowl mix the panko, salt, pepper and nutritional yeast. Then mix in the shredded cheese. Hand mix and add in the oil to coat well. Then spread on top and bake for 20 minutes.
I have to score this a solid 9/10. It was amazing!!