Recipes
Jessica Seinfeld’s Macaroni And Cheese
I have served this many times to non-vegans and they always go for seconds. I use cashew or almond milk for their mild flavor, but you can always experiment with other plant-based milks.
Makes 6 servings
Image Credits
Photo by Mark Weinberg
Ingredients
For the macaroni and cheese
- ½ teaspoon kosher salt, plus more for pasta water
- 1 pound short pasta, such as cavatappi, elbows, or small shells
- 3 tablespoons extra virgin olive oil
- 5 tablespoons all-purpose flour
- 4½ cups unsweetened cashew or almond milk
- 16 ounces (4 cups) shredded plant-based cheddar cheese
- 2 tablespoons nutritional yeast
- 1 teaspoon dry mustard
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
For the BREADCRUMB TOPPING
- 1 cup panko or coarse dried breadcrumbs
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 clove garlic
- 2 tablespoons chopped fresh flat-leaf parsley, for serving
method
- Position the oven rack about 8 inches from the top and heat the oven to 400°F.
For the macaroni and cheese: Bring a large pot of water to a boil, then salt it. Add the pasta and cook until it’s a few minutes short of al dente (it will continue to cook in the oven). Drain into a colander and pass under cold running water to stop the cooking. Shake out any excess water. - Meanwhile, to make the cheese sauce, in a large pot or Dutch oven, heat the oil over medium heat. Add the flour and cook, stirring with a wooden spoon, for about 3 minutes to cook out the raw flavor of the flour. Add 1 cup of the milk and whisk until it forms a smooth paste. Continue to whisk in the remaining milk a little at a time, at first, to avoid lumps. Let the mixture reach a simmer while whisking often, paying attention to the corners where the flour can collect.
- Remove from the heat and add the cheese, nutritional yeast, dry mustard, ½ teaspoon salt, black pepper, and cayenne pepper. Whisk until creamy and smooth. Add the pasta and stir well to coat. Taste for salt; you may want to add a little more. Scrape the mixture into a 9 x 13-inch baking dish.
- For the breadcrumb topping: In a small bowl stir together the breadcrumbs, oil, salt, and pepper. Grate in the garlic and stir to combine.
- Sprinkle the breadcrumbs over the macaroni and cheese. Bake for about 15 minutes, or until the sauce is bubbling. Then turn on the broiler and broil for 1 to 3 minutes, until the breadcrumbs are golden brown. Let cool for 5 minutes before serving and sprinkle the top with the parsley.
Divider
Recipe excerpted from Vegan, at Times: 120+ Recipes for Every Day or Every So Often by Jessica Seinfeld with Sara Quessenberry. Published by Gallery Books, an imprint of Simon & Schuster, Inc.Links
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