Cooking & Baking

Plant-based version of a classic recipe except I used oat milk, Miyoko’s butter and whole wheat elbow macaroni to replace the dairy and refined wheat. Sauté chopped onion and minced garlic in Miyoko’s butter until done. Stir in flour and make a roux and thin out with oat milk. I gradually stirred in VioLife shredded cheddar until the desired cheesiness was achieved. I now blended the melted cheese mixture with cooked macaroni and added some salt and pepper to taste. I baked it in a 375 degree oven for 30 minutes. Served with snap peas and carrots on the side. Cheers!🥂