Mushroom Mac and Cheese is a grown-up take on a delicious childhood classic. Its earthy, cheesy, gooey goodness is the perfect all-American comfort food.
1 lb. Elbow macaroni
2 Tablespoon extra virgin olive oil
10-ounces mushrooms of choice, cleaned and sliced
Dash of salt and fresh ground pepper
1/4 cup vegan butter
1/3 cup unbleached flour
3 cups coconut or other non-dairy milk
1/2 cup nutritional yeast
1/4 cup tomato sauce
2 teaspoons sea salt
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until al dente according to package directions. Drain and return to pan.
Meanwhile, heat olive oil in a skillet over medium heat. Add the mushrooms. Divide and cook them in batches if necessary, so you don't crowd them. Brown them slightly on both sides. Lightly season with salt and pepper. Remove from heat and set aside.
In a medium saucepan, make a roux by whisking the butter and flour for a few minutes until it's pastelike. Next, whisk in the milk, nutritional yeast, tomato sauce, salt, garlic powder, and cayenne pepper. Bring the sauce to a boil, stirring frequently. Reduce heat to low and continue to simmer until the sauce thickens. Remove from heat. Adjust seasoning to taste. Pour the sauce over the macaroni and stir to combine. Add the mushrooms and gently toss.
Refrigerate any leftovers.
