Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • 3 tablespoons (45g) vegan butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) unsweetened plant-based milk (almond, soy, or oat)
  • 1 cup (70g) nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon lemon juice
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30g) vegan butter, melted
  • 1/4 cup (17g) nutritional yeast
  • Pinch of salt and pepper

Instructions:

  1. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
  2. Melt vegan butter in the saucepan over medium heat. Whisk in flour until smooth.
  3. Gradually whisk in plant-based milk until smooth. Bring to a simmer, stirring constantly.
  4. Reduce heat to low. Stir in nutritional yeast, onion powder, garlic powder, smoked paprika, turmeric (if using), salt, and pepper. Cook, stirring constantly, until the sauce thickens (about 5-7 minutes).
  5. Stir in lemon juice. Taste and adjust seasonings as needed.
  6. Add the cooked pasta to the sauce and stir to coat evenly.
  7. In a mixing bowl, combine panko breadcrumbs, melted vegan butter, nutritional yeast, salt, and pepper. Toss to combine.
  8. Pour the mac & cheese into the baking dish. Sprinkle evenly with the breadcrumb topping.
  9. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the mac & cheese is bubbly.
  10. Let cool for a few minutes before serving.