Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp sea salt
  • 6 tbsp vegan butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups full-fat unsweetened oat milk
  • 1/2 cup nutritional yeast
  • 1 tbsp white miso paste
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1.5 cups vegan cheddar shreds
  • 1 cup panko breadcrumbs
  • 1/2 tsp dried parsley
  • Salt and black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Boil the elbow macaroni in heavily salted water, draining it 2–3 minutes before it reaches al dente. Do not rinse the pasta.
  2. In a large heavy-bottomed saucepan or Dutch oven, melt 4 tablespoons of vegan butter over medium heat. Whisk in the all-purpose flour and cook for 2 minutes until nutty and toasted.
  3. Slowly pour in the oat milk while whisking constantly to ensure no lumps form. Continue cooking until the sauce thickens enough to coat the back of a spoon.
  4. Whisk in the nutritional yeast, white miso paste, Dijon mustard, garlic powder, onion powder, and smoked paprika. Stir in the vegan cheddar shreds until melted and smooth.
  5. Fold the undercooked pasta into the cheese sauce until every noodle is well-coated. Transfer the mixture into a 9x13 inch baking dish.
  6. In a small bowl, combine the remaining 2 tablespoons of melted vegan butter with panko breadcrumbs and dried parsley. Sprinkle evenly over the pasta.
  7. Bake for 20-25 minutes until the sauce is bubbly and the breadcrumb topping is golden-brown and shattering.