A tasty Macaroni Salad that everybody will love
Macaroni Salad
Macaroni Salad
Asha Wheeldon
3-4
15 minutes
30 minutes
Dinner
A tasty Macaroni Salad that everybody will love
Ingredients
- 2 cups elbow macaroni (or any pasta of your choice)
- 1 1/2 cups unsweetened plant-based milk (almond, soy, or oat)
- 1/4 cup nutritional yeast
1/4 cup plant-based butter
- 2 tablespoons all-purpose flour or gluten-free flour
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (gluten-free if needed)
- 1 chopped Jalapeno (optional)
2 Cups plant-based shredded cheddar cheese (optional)
2 tablespoons nutritional yeast (for topping)
Directions
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Cook the macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
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In a saucepan over medium heat, melt the plant-based butter. Add the flour and whisk continuously to create a roux. Cook for 2-3 minutes until it forms a smooth paste.
Slowly pour in the plant-based milk, whisking constantly to avoid lumps. Add nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Continue whisking until the sauce thickens, about 5-7 minutes. Adjust seasoning to taste.
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Add the cooked macaroni to the "cheese" sauce, stirring until the pasta is evenly coated.
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Preheat your oven to 375°F (190°C).
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In a small bowl, mix the breadcrumbs with 2 tablespoons of nutritional yeast.
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Transfer the coated macaroni to a greased baking dish and add jalapeno (optional). Sprinkle cheese and breadcrumb mixture evenly over the top.
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Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the edges are slightly crispy.
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Remove from the oven and let it cool for a few minutes
