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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: 3 Cheese Vegan Mac And Cheese   
    Categories: Pasta   
         Yield: 8 Servings   
       
         1 tb Oil or vegan butter (14 g)   
       1/2 lg Onion; finely diced   
         3 cl Garlic; minced   
         2 c  Elbow macaroni (224 g)   
         3 c  Unsweetened non-dairy milk   
         3 tb Vegan butter (42 g)   
         3 tb Flour (24 g)   
         2 ts Tapioca starch (6 g)   
         1 ts Garlic powder (3 g)   
         1 ts Onion powder (3 g)   
         1 ts Paprika (2.5 g)   
         1 tb Powdered mustard (7 g)   
         1 ts Fine sea salt (6 g)   
       1/4 ts Black pepper (0.5 g);   
              - freshly ground   
     3 1/2 c  Cheese;   
              - three types, shredded   
              Parsley; for garnish   
         3 tb Unsalted vegan butter   
         1 c  Panko bread crumbs (60 g)   
       1/4 ts Sea salt (1.5 g)   
       1/4 ts Black pepper (0.5 g);   
              - ground   
       
     Preparation time: 10 minutes   
     Cooking time: 30 minutes   
        
     This easy 3 Cheese Vegan Mac and Cheese is rich, creamy, and it all   
     comes together in a single skillet. Don't skip that crispy panko   
     topping!   
        
     Topping:   
        
     Mix the bread crumbs, salt and pepper and butter together in a small   
     bowl then sprinkle over the entire macaroni and cheese.   
        
     Bake in the oven for 15 minutes (uncovered) so that pasta becomes set   
     then put under the broil on low for a few minutes until the topping   
     is golden brown. Garnish with parsley. Enjoy!   
        
     In a skillet over medium high heat, heat 1 tb coconut oil. When hot,   
     add the onion and saute for about 5 minute until slightly   
     translucent.   
        
     Add the garlic and saute for about 1 minute until fragrant. Add in the   
     butter and whisk the flour and tapioca starch into the butter until   
     the flours & starches are fully incorporated, about 2 minutes.   
        
     Add the unsweetened non-dairy milk, garlic powder, onion powder,   
     paprika, powdered mustard, salt & pepper, stirring together into a   
     smooth sauce for about 1 minute.   
        
     Add in the pasta, stirring to combine and bring to a boil.   
        
     Reduce immediately to a simmer and cook together for about 15 minutes   
     until pasta is al dente (still a bit firm) and the sauce has   
     thickened.   
        
     Preheat oven to 350?F (180?C). Fold in the cheese into the pasta   
     (except 1/2 cup) and mix together. Remove from heat. Give it a taste   
     and add more seasonings if desired.   
        
     Sprinkle the rest of the cheese over the top.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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