Fire-roasted tomatoes add richness and complexity to this satisfying dairy-free version of a classic. If feeding a crowd, just double the recipe and use a larger baking dish. If you prefer your mac and cheese without any crunch, skip the topping. Instead, just boil the pasta until tender, about eight minutes. Combine with the
“béchamel” sauce and serve immediately (without any baking time).

SERVES 4 TO 5

INGREDIENTS

• Cooking spray
• 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided, plus extra for the pasta cooking water
• 2 cups whole wheat elbow macaroni
• 3 tablespoons vegan butter, divided
• 2 tablespoons white whole-wheat flour
• 1 cup plain unsweetened cashew milk
• 2 teaspoons Dijon mustard
• 1 large whole garlic clove plus 1 teaspoon minced garlic, divided
• 5 grinds black pepper
• 1 cup shredded vegan Cheddar cheese
• 1/4 cup plus 2 tablespoons canned diced fire-roasted tomatoes, drained
• 1/4 cup whole-wheat panko bread crumbs

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Grease a roughly 7 x 7-inch baking dish with cooking spray.
2. Fill a large saucepan two-thirds full of water, salt generously, and bring to a boil over high heat. Once the water is boiling, stir in the pasta, and cook, stirring occasionally, until al dente (the minimum time recommended on the packaging), about 7 minutes. Drain the pasta and set aside.
3. Meanwhile, melt 2 tablespoons of the butter in a medium-size, heavy saucepan over medium heat. Once the butter is melted, whisk in the flour, and cook until it is absorbed by the butter, about 30 seconds.
4. Whisk in the cashew milk, mustard, garlic clove, 1/4 teaspoon of the salt, and the pepper, and bring to a boil over medium high. As soon as the sauce is thick enough to coat the back of a spoon (about 3 minutes), remove from the heat. Discard the garlic clove.
5. Whisk in the Cheddar and tomatoes and set aside.
6. Meanwhile, place the remaining tablespoon of butter in a medium microwave-safe bowl. Melt in the microwave, about 30 seconds. Stir in the minced garlic, panko, and remaining 1/8 teaspoon salt. Mix well.
7. Pour the hot cooked pasta into the greased baking dish. With a spatula, scrape in the warm “béchamel” sauce. Mix well in the baking dish.
8. Evenly sprinkle the bread-crumb mixture on top.
9. Bake in the upper third of the oven until the topping becomes golden brown and the mac and cheese crisps up slightly around the edges, about 30 minutes.

Enjoy your vegan whole wheat mac and cheese with a crispy breadcrumb topping!