Vegan Macaroni & "Cheese"

Vegan Macaroni & "Cheese"
We use all vegan ingredients to make this delicious vegan recipe.

  • 4 People

    Servings

  • 15 Mins

    Prep Time

  • 30 Mins

    Cooking Time

  • 45 Mins

    Ready In

  • 8 ounces (227 g) high protein elbow macaroni
  • 1 medium Yukon Gold potato, peeled and cut into chunks
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 3 cloves garlic
  • 1/2 cup (125 mL) Hellmann’s® Vegan
  • 1/2 tsp. (2 mL) dry mustard
  • 1/4 cup (60 mL) plain panko bread crumbs

Made With

MADE WITH

X

  1. Prepare macaroni according to package directions. Meanwhile bring 2 cups (500 mL) water, potato, onion, carrot and garlic to a boil in medium saucepan over high heat. Reduce heat and cook until tender, about 15 minutes. Remove and reserve 3/4 cup (175 mL) cooking water, then drain.

  2. Preheat oven to 350°F (180°C).

  3. Transfer vegetable mixture and reserved cooking water to blender and blend until smooth. (Or puree in pot using a hand held immersion blender.) Reserve 1 Tbsp. (15 mL) Hellmann’s® Carefully Crafted Dressing and Sandwich Spread. Add remaining to blender; add dry mustard and blend until smooth.

  4. Combine drained macaroni and sauce in pasta pot; season, if desired, with salt and pepper. Transfer to 8 x 8-inch (20 x 20 cm) baking dish. Combine reserved 1 Tbsp. (15 mL) Dressing and Sandwich Spread with panko crumbs and sprinkle over top.

  5. Bake 15 minutes or until crumbs are toasted.
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