So here’s a new variation of my mac & cheese. I use Daiya cheese because it’s the only one that melts and tastes like actual cheese, but use whatever vegan cheese you like best. I use a combination of mozzarella & cheddar for the best flavor, but all cheddar will work too. If you’re serving this to those who don’t like heat, leave out the cayenne pepper and put some crushed red peppers out for those who need some! I also added some greens to health it up! If you use greens & whole wheat pasta, give it a little extra salt as these two tend to suck up some of the flavor. (If you like, you can also make this junkier by leaving out the greens & nutritional yeast.)
Mac and Cheese w/ Greens
salt for water
1 lb pasta of choice
1/2 package (5-8 oz) frozen greens of choice, I used spinach
1 tbsp. vegan butter
1/2 large onion or 3-4 shallots, finely chopped
2 tbsp. unbleached all-purpose flour
3/4 c. beer
2 c. non-dairy milk
salt, pepper and cayenne to taste
2 tbsp. dijon mustard, or other mustard you like
1 tbsp. ketchup
1 c. vegan mozzarella shreds
1 c. vegan cheddar shreds, plus additional 1/2 c. reserved for topping
1/2 c. nutritional yeast, divided, optional
1/2 c. panko bread crumbs, for topping
1. Bring a large pot of salted water up to a boil. Cook pasta according to pasta directions. Add frozen greens in for the last 5 minutes of cook time.
2. Mist a large skillet with olive oil and dd butter. Heat to medium and add onions, cooking about 5 minutes. Add flour, stir to coat onions, and cook 1 minute. Add beer and cook off for about 2 minutes, this will thicken up a lot. Whisk in milk, and let bubble until it thickens. Salt, pepper, and cayenne to taste. Stir in mustard, ketchup, and lower heat. Add cheese shreds and 1/4 c. nutritional yeast, if using. Stir until melted. Adjust seasonings if necessary. Turn on broiler.
3. Drain pasta, and combine with cheese sauce in an oven-proof dish. (I cook the pasta in my large dutch oven, drain & return it to the same pot, and add cheese sauce. It saves a step, and a pot.) Top with bread crumbs, remaining nutritional yeast, if using, and cheddar shreds. Place under broiler for 5 minutes, or until cheese is melted.