Vegan Baked Macaroni and Cheese

Name: Vegan Baked Macaroni and Cheese Recipe
Yield: 8
Ingredients: 1 13oz package whole wheat penne pasta; 4 C (two bags) Daiya cheddar shreds (you can use other vegan cheese but why would you?); 10-12 slices non dairy pepper jack cheese; 3 Tbs vegan butter; 3 Tbs whole wheat flour or oat flour flax etc. (I used oat); 1 1/2 C non dairy milk; 1 large tomato diced; 1 red bell pepper diced; 1 green bell pepper diced; 2 jalepenos diced; 1 med onion diced; Panko; Flax seed or meal; Salt; Pepper; Crushed red pepper; Chili powder

Number of Servings: 8

Ingredients

1 13oz package whole wheat penne pasta4 C (two bags) Daiya cheddar shreds (you can use other vegan cheese, but why would you?)10-12 slices non dairy pepper jack cheese3 Tbs vegan butter3 Tbs whole wheat flour or oat flour, flax etc. (I used oat)1 1/2 C non dairy milk1 large tomato, diced1 red bell pepper, diced1 green bell pepper, diced2 jalepenos, diced1 med onion, dicedPankoFlax seed or mealSaltPepperCrushed red pepperChili powder

Directions

Preheat oven to 350. Cook pasta aldente (5 minutes). Drain then pour into a greased 13x9 baking diish. Stir in one bag of Daiya and set aside. Gently sautee diced veggies to soften them a bit then mix them into the pasta. Melt butter in sauce pan, whisk in flour, cook over medium heat until brown. Whisk in milk, bring to a boil and leave at a boil for one minute then add cheese, whisk until smooth. Stir in salt, pepper, red pepper and chili powder to taste. Stir sauce into pasta and veggies, top with pepper jack slices. Combine a moderate amount of panko with flax meal or seed and some more chili powder in a small bowl, then sprinkle over mac and cheese, bake for 20 minutes until cheese is melty and winful.

Serving Size: Makes 8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user ZOMBIERUNNER.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 405.1
Total Fat: 15.9 g
Cholesterol: 11.7 mg
Sodium: 784.7 mg
Total Carbs: 46.3 g
Dietary Fiber: 7.0 g
Protein: 19.6 g

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