Garlic Mac N Cheese

Ingredients

• Garlic

  Raw

  ½ cup or 68g

• Macaroni

  Dry, enriched

  10 oz or 284g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  5 cloves, minced or 15g

• Wheat flour

  Whole-grain

  4 tbsp or 30g

• Almond milk

  Plain

  2 ¼ cup or 540g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Nutritional Yeast

  Vegan - Whole Foods Market

  5 tbsp or 38g

• Bread crumbs

  Dry, grated, plain

  ¼ cup or 27g

Directions

1. Preheat the oven to 400°F. Cut the top off a head of garlic, drizzle with oil, sprinkle with salt, and wrap in foil.
2. Place the wrapped garlic on the oven rack and roast for 45 minutes to 1 hour until soft and golden brown. Let cool.
3. Boil macaroni in a large pot of salted water for 8-10 minutes, then drain and set aside.
4. In a skillet over medium heat, add olive oil and minced garlic. Cook for 1-2 minutes until light golden brown.
5. Add flour, whisk and cook for 1 minute. Gradually add almond milk, whisking to prevent clumps, until 2 cups are added. Cook for 2 minutes.
6. Transfer sauce to a blender, add roasted garlic, salt, pepper, parmesan cheese, and nutritional yeast. Blend until smooth.
7. Return sauce to skillet, cook over low heat until warmed and thickened, about 2-3 minutes.
8. Add pasta to sauce, toss to coat. Top with nutritional yeast and bread crumbs.
9. Broil on high for 1-2 minutes until golden brown. Serve immediately.
10. Store leftovers in the fridge for up to 3 days. Reheat with extra almond milk if dry.

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