Can you believe this imposter could actually pass for the real deal? Take your regular macaroni and cheese and explore the vegan world. Make sure you check your ingredients to ensure they're vegan.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
547 Calories
Recipe Instructions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
Step 3
Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
Step 4
Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
Step 5
Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.
Ingredients
2 teaspoons garlic salt
8 ounces penne pasta
1 tablespoon extra virgin olive oil
2 tablespoons flour
8 ounces pumpkin puree
½ cup oat milk
5 ounces shredded vegan Cheddar-style cheese, divided (such as Daiya®)
