Another Vegan Mac and Cheese

Serves: serves 4 to 6

 

Ingredients

• 10 ounces elbow macaroni pasta, approximately 2 cups dry
• 1 cup (about 7 ounces) chopped Yukon gold potatoes (with or without peel)
• ¼ cup chopped, peeled carrots
• ⅓ cup chopped onion
• 3 tablespoons olive oil
• 3 tablespoons millet or all-purpose flour
• ½ cup unsweetened non-dairy milk
• 2 teaspoons sea salt
• ¼ teaspoon garlic, minced (about 1 small clove) or ¼ teaspoon garlic powder
• ¼ teaspoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon black pepper
• FOR THE TOPPING:
• 2 slices whole-wheat bread, torn into large pieces
• ¼ teaspoon paprika
• 2 teaspoons olive oil

Instructions

1. Preheat the oven to 350°F.
2. In a medium saucepan, add the potatoes, carrots, onion and 1 cup water; bring to a boil then lower to a simmer and cook, covered, for 15 minutes, or until vegetables are easily pierced with a fork.
3. Meanwhile, cook the pasta according to package directions until al dente; drain and place back into the pot.
4. Place the olive oil in a small saucepan and heat over medium. Add the flour and cook, stirring occasionally, about 1 minute. Slowly add milk, while continuously whisking. Allow mixture to simmer on low, uncovered, until slightly thickened, about 5 minutes.
5. Add the milk mixture, salt, garlic, mustard, lemon juice, pepper, softened vegetables and cooking water to the blender or food processor and process until perfectly smooth. Pour the sauce over the cooked pasta and combine completely. The sauce will thicken as it cooks and continues to do so as it cools.
6. Pour into an ungreased 11x7-inch dish; evenly top with prepared breadcrumb mixture, if using. Bake for 30 minutes or until the sauce is bubbling and the top is golden brown.
7. FOR THE TOPPING (OPTIONAL): Put the pieces of bread, 2 teaspoons olive oil and paprika in a food processor and process until combined to make crumbs, set aside.

Notes

To make this more of a "one-pot" meal, add some veggies to the mix. About 2 cups worth cooked vegetables and bake in a 9x13-inch pan.
To give the sauce a more yellow color- use ¼ to ½ teaspoon ground turmeric.