- Preparation Time : 15 mins | Cooking Time : 30 mins | Makes 4 Servings
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Ingredients List
- 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
DIRECTIONS
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Preheat oven to 350°. Prepare macaroni according to package directions.
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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.
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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® Plant Based Mayo Spread and Dressing. Add remaining to blender; add nutritional yeast, mustard and salt and blend until smooth.
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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.
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Bake the vegan mac and cheese for 15 minutes or until crumbs are toasted.
