Great Plant Based Mac & Cheese
Get ready to elevate your dinner with our Plant based Mac and Cheese Recipe using Hellmann’s® Plant Based Mayo Spread and Dressing.
Calories
350 (1 serving)
Total Fat
19g (1 serving)
Saturated Fat
3g (1 serving)
Sodium
580mg (1 serving)
Total Carbs
37g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
3g (1 serving)
Protein
8g (1 serving)
Calcium
28mg (1 serving)
Iron
1mg (1 serving)
Potassium
371mg (1 serving)
- 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
Print1. Preheat oven to 350°. Prepare macaroni according to package directions.
2. 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.
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. 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.
4. 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.
5. Bake the vegan mac and cheese for 15 minutes or until crumbs are toasted.
