Vegan Mac & Cheese Casserole

1/2 c vegan butter

• 6 Tbsp all purpose flour

• 1.5 cans of coconut milk

• 1 cup veggie stock 

• 3 Tbsp dijon Mustard

• 1 c nutritional yeast

• 3 tsp Onion Powder

• 3 tsp Garlic powder

• 1 1/2 tsp salt

• 1 1/2 tsp pepper

• 18 oz pack of macaroni of your choice (we use chickpea pasta, but don’t freeze it for use at later date)

• GF Breadcrumbs

Instructions:

1. Add butter to pot and melt, add flour stir vigorously with the melted butter

2. Pour the cans of coconut milk and veggie stock, hand whisk out all the lumps. Whisk until mixture begins to boil, whisk for a few more minutes until thickened, it will continue to thicken while cooling.

3. Prepare your macaroni as directed on package.

4. Add macaroni to pot of sauce and toss. 

5. Transfer the macaroni to 9x13 baking dish 

6. Sprinkle breadcrumbs  evenly over the top

7. Bake at 400 until the topping is golden and crispy.