Combining the best of both worlds, this mac and cheese is rich, creamy, and tastes like real mac and cheese without all the extra heavyness.
Course: Main Course
Keyword: Cheese, Mac and Cheese, Plant based, Vegetarian
1 1/2tspOnion Powder
1tspApple Cider Vinegar
1/2cupseasoned bread crumbs
Place a large pot of water over the stove, salt, and bring to a boil. Cook the macaroni according to package insctuctions. Preheat the over to 350°F
While water is boiling, dice potatoes and carrots and steam or boil on the stove for about 10 minutes until fork tender. Once veggies are tender, add them to a blender along with the garlic, milk, parmesan, mustard, salt, pepper, onion poweder, and apple cider vinegar. Blend up the sauce until smooth and cream.
Grease a 9x9 baking dish and add sauce and cooked noodles. Stir until combined. Add seasoned bread crumbs on top if desired and bake for 20 minutes or until the top is golden brown. Serve with a side of broccoli or any other delicious veggies and enjoy!
Steaming some broccoli along with the carrots and potatoes, and then setting those aside to be added back into the sauce once it's blended would be an awesome way to get even more veggies into the recipe