Mushroom Mac and Cheese is a grown-up take on a delicious childhood classic. Its earthy, cheesy, gooey goodness is the perfect all-American comfort food.
1 lb. elbow macaroni
2 Tbsp. extra virgin olive oil
10 oz. baby bella mushrooms, cleaned and sliced
Dash of salt and fresh ground pepper
1/4 cup vegan butter
1/3 cup unbleached flour
3 cups coconut or other non-dairy milk
1/2 cup nutritional yeast
1/4 cup tomato sauce
2 tsp. sea salt
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 cup fresh chopped parsley
Bring a large pot of heavily salted water to a boil. Add the macaroni and cook to al dente according to package directions. Drain and return to pot.
Meanwhile heat olive oil in a skillet over medium heat. Add the mushrooms. Lightly season with salt and pepper and sauté until the mushrooms are cooked through. Remove from heat and set aside.
In a medium saucepan, make a roux by whisking the butter and flour for a few minutes until a paste is formed. Whisk in the milk, nutritional yeast, tomato sauce, salt, garlic powder, and cayenne pepper. Bring the sauce to a boil, stirring frequently. Reduce heat to low and continue to simmer until the sauce thickens. Remove from heat. Adjust seasoning to taste. Pour the sauce over the macaroni and stir to combine. Stir in the sautéed mushrooms and fresh parsley.
Serve immediately. Refrigerate any leftovers.