About the Recipe
Ingredients
1 lb whole grain pasta
1 qt coconut or cashew milk, unsweetened
3 garlic cloves, peeled and lightly crushed with the back of a knife
3 Tbs dijon mustard
1 Tbs black pepper, freshly cracked
3 cups non-dairy cheese
3 Tbs vegan worcestershire sauce
2 Tbs hot sauce
1 cup club crackers, crumbled
Preparation
Prep
Preheat oven to 350 degrees Fahrenheit.
Cook the macaroni according to the package instructions. Reserve 1/2 cup of pasta liquid.
Make
In a pot, bring the milk and garlic cloves to a simmer. Add the mustard and 3 cups of cheese. Season with salt and pepper to taste. Simmer gently, stirring constantly until the cheese is melted and has integrated with the milk. .
Add Worcestershire and hot sauce. Stir to blend. Taste for seasoning and adjust
Add the macaroni to the milk and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors.
Remove and discard the garlic cloves.
Fill a baking dish with the macaroni mixture, top with 1 cup of shredded cheddar cheese and the crumbled Club crackers and bake 15 to 20 minutes or until the crust on top browns.