8ozelbow macaronicooked according to package directions
1 1/2 vegan cheddar cheeseI like So Delicious cheddar cheese
1Kite Hill ricotta. Pulse it in a food processor until creamyoptional
White Sauce
4tablespoonsvegan butter. I like Earth Balance.
4tablespoonsflour
1teaspoonsalt
1/2teaspoonblack pepper
2cupsrice milk original. Not vanilla. You can use any non-dairy milk like cashew or almond milk but they change the taste and I don’t think they taste as good in recipes like this. Rice milk is preferred.
Crumb Topping
1/2cupbread crumbssee notes
2-3tablespoonsvegan buttermelted
1/2cupvegan So Delicious cheddar cheese
Instructions
Prepare the macaroni as directed and set aside.
Make white sauce:
Melt the butter in large saucepan over medium heat. Stir in the flour, salt, and pepper. Whisk until the flour mixture contains no lumps. Whisk in rice milk, and cook for about 5 minutes.
Stir vegan cheddar cheese and ricotta cheese (if using) into white the sauce and stir continuously until melted.
Spray casserole dish with nonstick spray. Add macaroni and pour cheese sauce over it. Stir to combine.
Make crumb topping by combining the bread crumbs and melted butter in a bowl. Mix well so all bread crumbs are covered in butter. Add the vegan cheese and stir again. Crumble over the casserole.
Bake the casserole at 375 for about 20 minutes until the topping is browned.
Notes
If you don't have bread crumbs, bake 2 pieces of bread in the oven on 350 for about 10 minutes. Keep an eye on it so it doesn’t burn. Once toasted. Pulse them in a food processor until crumbled.