Mac and Cheese Dried Tomato Spinach

  • Servings:
  • Calories:
  • Protein:
  • Fiber:

Ingredients

  • 1lbs of elbow noodles
  • 2 packs of vegan cheese (2x7 oz)
  • 3 Tbsp canola oil
  • 3 Tbsp flour
  • Soy milk
  • 3oz sundried tomatoes
  • 5oz spinach
  • 2oz panko
  • 2 Tbsp vegan butter

Instructions

  • Pour boiling water on the sundried tomatoes, enough to cover it.
  • Boil the noodles, drain and rinse.
  • Prepare a roux with canola oil and flour.
  • Add in milk and cheese. Add more milk until you have a smooth liquid. Take pot off the heat.
  • Chop sundried tomatoes.
  • Add sundried tomatoes, pasta, and spinach, mix.
  • Put the mac and cheese into 4 ramekins.
  • Put the vegan butter and panko into a microwave safe container, and melt the butter.
  • Top the ramekins with panko, then broil until browned on the top.

Notes

It's a bit bland. Maybe cooking some garlic or onion with the roux first might help. Or add some spices before the milk and cheese. I tried adding onion and garlic powder after, which didn't turn out well.