3cupsunsweetened non-dairy milkcashew, almond, coconut - I used Silk Cashewmilk
3tablespoonswhole wheat flour
1/2large onionfinely diced 1 teaspoon fine sea salt
1/4teaspoonfreshly ground black pepper
3 1/2cupsof three types of shredded cheesedivided (I used mozzarella, sharp cheddar and vegetarian parmesan cheese)
3tablespoonsunsalted vegan buttermelted
1cupwhole wheat panko bread crumbs
1/4teaspoonground black pepper
In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the garlic and sauté for about 1 minute until fragrant. Add the pasta, unsweetened non-dairy milk, butter, flour, powdered mustard, onion and the salt and pepper stir and bring to a boil.
Reduce to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened.
Preheat oven to 350 degrees. Fold in the cheese except 1/4 and mix together. Sprinkle the rest of the cheese over the top.
Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.
Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown. Garnish with parsley.
If you don’t have non dairy milk or vegan butter you may use regular milk and regular butter.When doubling this recipe, you won’t need all of the cheese. I used 5 cups when doubling.