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                 Great Plant Based Mac & Cheese
-  4 People Servings 
-  15 Mins Prep Time 
-  30 Mins Cooking Time 
-  45 Mins Ready In 
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value | 
|---|---|
| Energy (kcal) | 350.0 | 
| Protein (g) | 8.0 g | 
| Total Carbohydrates (g) | 37.0 g | 
| Sugar (g) | 3.0 g | 
| Calcium (mg) | 28.0 mg | 
| Fibre (g) | 2.0 g | 
| Sodium (mg) | 580.0 mg | 
| Fat (g) | 19.0 g | 
| Saturated Fat (g) | 3.0 g | 
| Trans Fat (g) | 0.0 g | 
| Cholesterol (mg) | 0.0 mg | 
| Iron (mg) | 1.0 mg | 
| Potassium (mg) | 371.0 mg | 
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg | 
Ingredients
- 8 ounces 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 Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
- 2 Tbsp. nutritional yeast seasoning
- 1 1/2 tsp. Maille® Old Style Mustard
- 1/2 tsp. salt
- 1/4 cup plain panko bread crumbs
Made With
Directions
-  Preheat oven to 350°. Prepare macaroni according to package directions. 
-  Meanwhile bring 2 cups 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 cooking water, then drain. 
-  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. Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread. Add remaining to blender; add nutritional yeast, mustard and salt and blend until smooth. 
-  Combine drained macaroni and sauce in pasta pot; season, if desired, with salt and pepper. Transfer to 8 x 8-inch baking dish. Combine reserved 1 Tbsp. Dressing and Sandwich Spread with panko crumbs and sprinkle over top. 
-  Bake the vegan mac and cheese for 15 minutes or until crumbs are toasted. 
Chef's Tip
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