baked macaroni and cheese with bread crumbs and veggies

Make Ahead - The cheese sauce can be prepared a couple of days in advance and brought to a bubble while your pasta is cooking.vegan chicken cutlets or crispy nuggets.Alternatively pop the skillet under the broiler for a few minutes until golden brown. The Topping – I prefer to make my crispy topping in a skillet on the stove top but you could choose to place everything in a 9×13 inch casserole, top with the breadcrumbs and bake for 20 minutes or so until golden brown and crispy.If a smokier flavor is desired you can double and even triple the paprika or better yet add in about a teaspoon or two of liquid smoke. Make it Smoky – The recipe calls for a symbolic amount of smoked paprika, just enough to add a little depth of flavor.It adds tons of cheesy flavor and vitamins but if you must omit it I suggest adding 1 tablespoon of white miso paste instead to make up for that umami flavor. Can I make it without nutritional yeast? – technically you can make a cheesy sauce without it but it is an important ingredient in this recipe.Storage – Any leftovers can be stored in the fridge up to 5 days or freeze in freezer proof containers for up to 3 months.It’s best to boil the macaroni right before serving.

Make Ahead – The cheese sauce can be prepared a couple of days in advance and brought to a bubble while your pasta is cooking.

Pan seared smoked tempeh bits are a favorite of ours and boosts the protein content of the dish. Garnish – Any fresh herbs like Italian parsley, dill, onion chives or thinly sliced scallions will compliment the macaroni.It’s really nice to start with some fennel seeds if you fancy them, otherwise the bread crumbs and a pinch of sea salt flakes is just lovely. I toasted panko bread crumbs in some olive oil on the stove top until golden brown. Crispy Topping – This is totally optional but recommended.The first layer of flavor comes from sauteed onions and garlic that are then blended together with raw cashews, dry spices (onion, garlic, smoked paprika), cheesy nutritional yeast balanced out by a squeeze of lemon and a kiss of dijon mustard. The Cheese Sauce – It’s the silkiest cashew based sauce from scratch, no store bought processed cheese needed.Ultimately the pasta you choose is your choice, you can use a comforting durum wheat semolina, go for healthy whole grains or choose a gluten free pasta you love. Macaroni – A traditional elbow shaped pasta will work just fine here I opted for cavatappi or corkscrews for their beautiful ridges that hold way more sauce than elbows ever could.

Baked macaroni and cheese with bread crumbs and veggies