Name: Roux-Based Mac and Cheese
Yield: 4–6 servings
Cuisine: Vegan
Ingredients: 1 lb elbow macaroni; 3 cups broccoli florets; ¼ cup vegan butter or margarine; ⅓ cup all-purpose flour; 3 cups unsweetened soy milk (almond or rice milk also work); ½ cup nutritional yeast; 2 Tbsp tomato paste; 2 tsp sea salt; 1 tsp garlic powder; 1 Tbsp lemon juice; 1 Tbsp agave nectar (or maple syrup)

INGREDIENTS

4–6 servings

1 lb elbow macaroni
3 cups broccoli florets
¼ cup vegan butter or margarine
⅓ cup all-purpose flour
3 cups unsweetened soy milk (almond or rice milk also work)
½ cup nutritional yeast
2 Tbsp tomato paste
2 tsp sea salt
1 tsp garlic powder
1 Tbsp lemon juice
1 Tbsp agave nectar (or maple syrup)

METHOD

Make it

1
Bring a large pot of salted water to a boil.
2
Cook the macaroni according to the package directions. Add the broccoli during the last 5 minutes of cooking.
3
Drain and return the pasta and broccoli to the pot.
4
In a saucepan, melt the vegan butter and whisk in the flour. Cook for 3–5 minutes to form a roux.
5
Slowly whisk in the soy milk.
6
Add the nutritional yeast, tomato paste, sea salt, and garlic powder.
7
Bring to a gentle simmer, whisking often, until thickened.
8
Stir in the lemon juice and agave.
9
Pour the sauce over the macaroni and broccoli and stir until evenly coated. Serve immediately.

Cooking notes

The chat attributes this formula to Chloe’s Kitchen; that attribution has not been independently verified.
Optional: smoked paprika, 1 teaspoon Dijon mustard, black pepper, peas instead of broccoli or separately toasted breadcrumbs.
Reheat leftovers with a splash of soy milk.