Ingredients
Serves: 8-10 servings
Prep Time: 10 mins
Total Time: 40 mins
2 cups elbow macaroni
3 cloves garlic, minced
3 cups non-dairy milk (cashew, almond, coconut - I used Silk Cashewmilk)
3 tablespoons vegan butter
3 tablespoons flour
1 tablespoon powdered mustard
½ large onion, finely diced 1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
3 ½ cups of three types of shredded cheese (I used mozzarella, sharp cheddar and vegetarian parmesan cheese)
parsley, for garnish
3 tablespoons vegan butter, melted
1 cup whole wheat panko bread crumbs
Preparation
