Eating vegan is good for our bodies and good for the environment. This recipe is a great way to start eating less animal product.
- 3 cups cooked, egg free macaroni (brown rice pasta is usually vegan)
- 3 Tablespoons vegan "butter" (earth balance is a good choice)
- 1 Tablespoon all-purpose flour (use gluten free to make tis FG as well as vegan)
- 1/2 cup pasta water
- 1/2 cup plant based cream or half and half (be sure it is not sweetened)
- 2 cup shredded "cheddar" plant based cheese
- salt and pepper to taste
- smoked paprika for the top
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Start by cooking the pasta. Be sure to save out 1/2 cup of the pasta liquid for the sauce.
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Melt 2 Tablespoons of the butter in a heavy sauce pan. Add the flour and cook, stirring frequently until it starts to lightly brown.
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Using a whisk, slowly stir in the cream and simmer gently until it begins to thicken.
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Remove from the heat. Add the pasta and the remaining butter to the sauce. Mix well.
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Add salt and pepper to taste (I used sea salt and fresh cracked pepper).
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Stir in the cheese and transfer it all to a casserole dish.
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Bake at 350° for about 30 to 35 minutes, or until the cheese is fully melted and lightly brown.
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Remove from the oven and top with the smoked paprika.
Serve hot!!
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