Ingredients
Units
Scale
- 2 1/2 cups uncooked pasta
- 2 tablespoons vegan butter (We like Full Circle brand or Earth Balance)
- 2 tablespoons flour
- 1 cup chicken broth
- 1 1/2 cups Silk Dairy-Free Heavy Whipping Cream (If you can’t find this, purchase a can of unsweetened coconut cream)
- 2 1/2 cups VIOLIFE Colby Cheese Shreds (If you can’t find Colby, try a mix of cheddar and mozzarella)
- Salt and Pepper to taste
- Optional: 1 cup Panko bread crumbs, 1 cup diced ham, 1 cup cooked bacon
Instructions
- Preheat the oven to 350°F
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large pot, melt butter over medium heat. Add the flour and whisk until a thick paste / roux is formed.
- Gradually pour chicken broth over the roux, stirring constantly.
- Add the dairy-free cream and stir until the sauce thickens.
- Add the cheese shreds and stir until it melts.
- Stir in the cooked macaroni and mix well, until the macaroni is completely coated in the creamy sauce.
- Add a little bit of salt and pepper to taste.
- Pour the mac and cheese into an oven-safe dish, like a cast iron skillet or casserole dish.
- Top with breadcrumbs (optional).
- Bake uncovered for 10 minutes or until the edges and breadcrumbs are golden brown.
- Enjoy!
Notes
Do not skip baking this in the oven. The dairy-free version of this recipe needs this step in order to fully thicken.
- Prep Time: 5 min
- Cook Time: 30 min
