1 18oz pack elbow macaroni (or pasta of your choice)
1/4 cup vegan butter
3 Tablespoons all purpose flour
1 14oz. can coconut milk
3/4 cup almond milk
1/2 cup vegetable broth
1 1/2 Tablespoons Dijon Mustard
1/2 cup Nutritional Yeast
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons SAUS® Do-Everything Sauce
1 cup Panko bread crumbs for topping
Add the vegan butter to a pot and let it melt. When it’s melted add in the all purpose flour and stir it vigorously with the melted butter.
Then pour in the coconut milk, almond milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn’t have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
Remove it from the heat and add in the SAUS®, dijon mustard, nutritional yeast, onion powder, garlic powder, paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare your macaroni.
Cook your macaroni according to the package directions and then rinse and drain.
Add the cooked macaroni into the pot of sauce and toss it up with the sauce.
Then transfer the macaroni and sauce to a 9×13 baking dish and smooth down.
Preheat the oven to 400°F (200°C).
Place the breadcrumbs evenly over the top of the macaroni cheese.
Bake for 20 minutes until the topping is golden brown and crispy.