- 1 box elbow macaroni noodles (14.5 oz)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth, divided
- 1 cauliflower head
- 2 tbsp unbleached white flour
- 2 tsp lemon juice
- ½ tsp salt
- ¼ tsp ground pepper
- 1 tbsp nutritional yeast
- ½ tsp paprika
- 1 ½ tsp ground mustard
- 1 ¾ cup almond milk
- ½ cup bread crumbs
2 Chop up cauliflower in tiny pieces in a separate pot and steam until very tender. Once tender drain the cauliflower.
3 In a blender add the onion, garlic, and flour paste, the cooked cauliflower, almond milk, remaining ½ cup vegetable broth, lemon juice, paprika, salt, pepper, nutritional yeast, and ground mustard. Blend until very smooth.
4 Once blended return mixture to sauté pan where the onions were cooked and let the cauliflower mixture simmer on low for 5 minutes, becoming thick and creamy. Stir frequently.
5 Cook elbow noodles until al dente. Once the noodles are cooked combine the noodles and the cauliflower mixture together. Stir well.
6 Pour mac & cheese into 9x13 pan. Sprinkle bread crumbs to cover mac & cheese.
7 Cook uncovered for 25 minutes in a 400° degree oven. It will be hot and bubbly when done!