One-pot Mac N’ Cheese

Recipe by Lauren Toyota hotforfoodblog.com
Extracted from: Reprinted from HOT FOR FOOD ALL DAY Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

One pot vegan mac n cheese

MAKES ABOUT 3 CUPS (3 SERVINGS) I had to level up my already- perfect versions of mac n’ cheese! With so many ways to make the same thing, I can’t stop myself. So I present to you the easiest mac n’ cheese ever, and it’s all made in one pot. This is the same vibe as what we Canadians know as KD (aka Kraft Dinner). Americans had the exact same product but it was labeled Kraft Macaroni & Cheese. I don’t know why. This is obviously better and healthier, but it’s channeling that era. Eat it straight up or level it up in a big way with my five extremely epic variations that follow.

INGREDIENTS

  • 112  cups water
  • 1 cup unsweetened nondairy milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons tomato paste
  • 1  teaspoon Dijon mustard
  • 1  teaspoon sea salt
  • Pinch cayenne pepper (optional)
  • 123   cups elbow macaroni
  • 34    cup vegan Cheddar shreds
  • 1  tablespoon vegan butter
  • ground black pepper, to taste

In a pot over medium-high heat, add the water and nondairy milk and bring to a low simmer, 5 to 6 minutes, whisking occasionally to prevent burning. The mixture will get foamy.

Turn the heat down slightly to keep the liquid at a low simmer. Whisk in the nutritional yeast, apple cider vinegar, tomato paste, Dijon, sea salt, and cayenne, until well combined. Add the macaroni and stir. Cook the mixture over a low simmer, uncovered, for 7 to

8 minutes, until al dente. (Double-check your pasta’s package directions because the cook time will vary depending on the brand and what the pasta is made from.) Stir the mixture constantly to prevent sticking.

When the pasta is done, the sauce will look a little thin. Take the pot off the heat and stir in the vegan Cheddar shreds, vegan butter, and black pepper. Cover the pot for 1 to 2 minutes and then stir with a wooden spoon until the sauce thickens up and the cheese is completely melted.

Serve with extra ground black pepper, if desired, or level up your mac n’ cheese with one of the variations that follow. To reheat leftovers, add 1 to 2 tablespoons of nondairy milk and heat over medium-low until warmed through.

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