If you are out there with PCOS, or extra bloat, or hormone issues... chances are you need to give up dairy. I know, I know. I have said it a million times. "I will NEVER give up cheese!" and that is true. There are times that the pain and bloat is just worth it, or so I think, so I dive in and pay for it for a few days. I am to the point that I have replaced all my favorite cheese meals with vegan versions so I no longer have to go through the pain and suffering just to partake in a scrumptious cheesy meal. If what I just said resonates and you like Mac and Cheese... Look no further.
For the Cheese Sauce:
1/2 cup Vegan Butter
6 Tbsp All Purpose Flour (use gluten free if GF)
3 14oz Cans Coconut Milk
1 cup Vegetable Stock
3 Tbsp Dijon Mustard
1 cup Nutritional Yeast
3 tsp Onion Powder
3 tsp Garlic Powder
1 and 1/2 tsp Smoked Paprika
1 and 1/2 tsp Salt
1 and 1/2 tsp Ground Black Pepper
For the Macaroni:
20 oz Macaroni or 280z Tubetti (use GF if gluten free)
For the Breadcrumb Topping:
1 Vegan Protein Bagel
Add the vegan butter to a pot and let it melt. When it’s melted add in the all purpose flour and stir it vigorously with the melted butter and let cook for 1 minute.
Then add the remaining cheese sauce ingredients. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn’t have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
Now your sauce is ready, you can prepare your macaroni.
Cook your macaroni according to the package directions and then rinse and drain.
Add the cooked macaroni into the pot of sauce and toss it up with the sauce.
Then transfer the macaroni and sauce to a baking dish and smooth down.
Preheat the oven to 400°F
Bake for 20 minutes until the topping is golden brown and crispy.