With Daiya at the ready I didn't want to use a recipe that involved nooch at all; so, I set my sights on this completely Daiya-fied version from To Live and Eat in L.A. Never one to leave well enough alone, I made some Bean adjustments: mainly lots of extra cheese, spices, and cooking time. My recipe appears below, but I won't be offended if you choose to go with the TL&EILA recipe as is.
Spicy Daiya Macaroni & Cheese
16 oz variety of piece macaroni (i.e., not spaghetti)
6 cups shredded Daiya cheddar, divided
5 tbsp vegan butter
1 tbsp minced garlic
1 tbsp white miso
1 tbsp black pepper (yes really; don't be afraid)
3 tbsp AP flour
3 1/2 cups milk substitute
2 tbsp paprika, divided
2 tsp cayenne, divided
1 cup breadcrumbs
spray olive oil
- Preheat oven to 365 degrees.
- Lightly grease a 9 x 13 baking dish.
- Let pasta cook for half the time recommended (it will cook further when it bakes), drain, transfer to baking dish, and mix in 4 cups of Daiya.
- In a small saucepan, melt the butter with the garlic and white miso. Add pepper, then whisk in flour and milk. Stir until it thickens, about 5 minutes.
- Pour liquid over pasta, sprinkle on 1 tbsp paprika & 1 tsp cayenne; mix well.
- Sprinkle 2 cups of Daiya on top, then breadcrumbs.
- Spray breadcrumbs liberally with olive oil.
- Sprinkle remaining paprika and cayenne.
- Bake, uncovered, for 1 hour
When serving, you will find that the macaroni might stick together in clumps. So, if you happen to spoon out a serving that is the equivalent of 1/2 the pan, good on you; consider it a win!
*Special thanks to My Vegan Gut for the hot sauce suggestion; leftovers were made all the more awesome with the addition of loads of Sriracha.