Garlic Mac ‘n’ cheese

Origins of Mac ‘n’ Cheese

The ultimate comfort food is Mac ‘n Cheese! Where did it originate?

It is believed the first written recipe for mac ‘n cheese came from a southern Italian cookbook dating back to the 13th century. The dish, de Lasanis, was made from squares of fermented dough lasagne layered with Cheese and spices.

What if you don’t think of mac ‘n cheese as a dish? Over the years, this dish has undergone many changes!

It is believed that the first mac ‘n Cheese in America was introduced when Thomas Jefferson returned from Italy with a pasta maker. It’s possible that the dish originated as a New England church food called macaroni puddin. In 1937, Kraft introduced their mac ‘n cheese in a box. It quickly became popular because it was affordable.

This vegan version is garlicky and has all of the comfort but without the dairy.

Vegan Garlic Mac n cheese

After creating an eggplant and cashew-based mac ‘n cheese recipe, I decided to try something more traditional with a flour-and-(almond)-milk roux. It’s not as plant-based, but it’s incredibly creamy, and it cooks in just 30 minutes. This recipe only uses ten ingredients.

I added two types of garlic to the sauce for extra flavor: a whole head of roasted and minced garlic. This gives you a garlicky, spicy bite and a creamy, sweet, roasted garlic taste. I’m in love.

Ingredients

• One head of roasted garlic
• Use gluten-free macaroni for GF. 10 ounces is equal to 2 1/4 cup dry.
• 4 Tbsp olive or avocado oil
• Five cloves of garlic (minced).
• Use 4-5 tablespoons of unbleached all-purpose flour (or arrowroot powder if you are GF).
• Blue Diamond Almondmilk Original Unsweetened 2 – 2 1/4 cups
• Salt and pepper to taste – 1/2 teaspoon each
• Half a cup of vegan Parmesan cheese
• Use 4-6 tbsp nutrition yeast for the topping.
• 14 cup panko breadcrumbs ( optional

Instructions

• Preheat the oven to 400 degrees F. (204 C). Cut off the top of each head of garlic. Wrap the head of garlic in aluminum foil and drizzle with oil. Sprinkle some salt on top.
• Place garlic directly on the oven rack. Roast for 45 minutes to 1 hour, depending on its size. When the garlic smells very good, and the bulb is soft and golden, you’ll know that it’s ready. Let the garlic cool and remove from the oven.
• Add macaroni into a large pot with boiling water and well-seasoned salt. Stirring the noodles will prevent them from sticking. Boil according to the package directions (about 8-10 min). Drain the noodles and cover them with a damp towel. Set aside.
• To prepare the sauce, heat a large skillet over medium heat. Add oil and garlic once the skillet is hot. Stir and cook for 1-2 minutes or until golden brown.
• Add less flour immediately (or use arrowroot/ 4 Tbsp, as written in the original recipe) and whisk. Cook for 1 minute. If the sauce is too thin, you can add 1 Tbsp more (amount according to the actual recipe // adjust for batch size). I found that 4 Tbsp was the perfect amount).
• Add 1/2 cup of almond milk at a time. Whisk to avoid clumps. Continue adding until you have 2 cups (amount according to the original recipe // use lower end if changing batch size). Stir frequently and cook for 2 minutes. If the sauce is too thick, add the 1/4 cup additional almond milk (amount written in the original recipe // adjust the batch size if changing the amount) later.
• Add roasted garlic, salt, pepper, vegan cheese parmesan, and nutritional yeast to the sauce and blend until smooth and creamy. You can adjust the seasonings to your liking – it should be pretty salty and cheesy.
• Return sauce to skillet, and heat on low until slightly thickened and warmed – approximately 2-3 minutes.
• Add the cooked pasta, drain it, and coat with the sauce. Top with another 1 Tbsp of nutritional yeast and 1/4 Cup panko breadcrumbs.
• Broil high in the oven’s top rack for 1-2 mins or until golden (see picture). Be careful, as the food can burn very quickly.
• Serve immediately. Serve immediately.
• The best way to eat leftovers is fresh. They can be stored in the fridge for three days. Reheat it in the microwave or on the stovetop. Add extra almond milk to make it moist.