Chao brand vegan cheese sheds make the absolute creamiest macaroni and cheese. Any vegan cheese will do, but if you have the chance to make it with Chao shreds, please do. I topped mine with an optional panko crumbs mixture and broiled it for a few minutes. So yum!
INGREDIENTS
1 lb macaroni or pasta of choice
1 onion, finely chopped
4 garlic cloves, minced
1/4 cup vegan butter
2 Tbsp white miso paste
3 Tbsp flour
3 cups plain plant milk, heated
2 Tbsp nutritional yeast
1/2 tsp dried ground mustard
1/4 tsp turmeric(optional for color)
7 oz bag Chao original shreds
(Topping) optional
1 Tbsp vegan butter
1/4 cup panko crumbs
1 Tbsp nutritional yeast
DIRECTIONS
1. Prepare pasta to al dente according to package directions. Drain and set aside. Preheat oven to 400°F
2. In a large oven-proof skillet/stockpot/Dutch oven, over medium heat, melt the butter. Stir in onion, garlic, miso paste, and a pinch of salt and pepper. Saute until the onion is translucent, approximately 5-6 minutes. Stir in flour and continue to cook another 1 to 2 minutes. Slowly wisk in the milk. Simmer, stirring occasionally, until sauce thickens, and miso paste dissolved, approximately 6-7 minutes.
2. Wisk in 2 Tbsp nutritional yeast, ground mustard and tumeric if using. Season to taste with additional salt and pepper. Add the shredded Chao cheese, continue to wisk until cheese has melted and sauce is smooth, approximately minute.
3. Add the pasta to the cheese sauce.
**if you arent using an oven-proof skillet, lghtly grease a baking dish then transfer macaroni and cheese to dish before baking.
4. If using panko crumb topping, melt 1 Tbsp vegan butter then mix it with panko crumbs and 1 Tbsp nutritional yeast. Sprinkle over mac & cheese.
5. Bake 20 minutes then broil on high to brown topping, approximately 3 minutes.
Below- added 4oz can diced jalapeño peppers(drained) and 1 cup roasted red peppers(drainef and chopped) then served it with green Cholula hot sauce.
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