1 box/lbConchiglie Noodlesor whichever noodles you prefer!
2 qtboiling water
1eaonion (sm), rough chop
2 clovegarlic, rough chop
1cpalmond milk, unsweetened
1cpMiyokos pourable plant milk mozzarella
1cpDaiya cheddar, shredded
1cpDaiya cheddar/mozzarella, shredded
1/4 tspItalian seasoning
1cppanko bread crumbs
1.5cpDaiya cheddar, shredded
1/4 tspgarlic powder
Preheat oven to 375 degrees. Bring water to a boil and place noodles into the boiling water.
Remove noodles from water when fork tender, cool slightly with cold water and set aside.
Sauté onions in plant-based butter on medium heat until translucent and add garlic continuing to saute until garlic is tender.
Add veggie stock to the pot and bring to a boil.
Add all other sauce ingredients to the pan and remove from heat. The pourable plant milk will thicken quickly and should not remain over heat or sauce will become too thick. Cheese will not appear melted - it will appear more like shredded sweet potato - this is okay!
Pour ingredients into a blender and blend until smooth.
Mix sauce into noodles and place into a baking dish.
Place all crunchy topping ingredients into a food processor and pulse until combined (do not over pulse, these ingredients can also be mixed by hand if you prefer, you will just need to chop the herbs).
Evenly place crumbly topping over mac and cheese and place into (375) preheated oven.
Bake for 20 minutes, rotate and continue to bake an additional 15 minutes.
Mac 'n' Cheese is done when top is golden brown, and sauce is bubbling along the edges of the pan.