Travis’s November kit from Raddish Kids is all about updates to traditional Thanksgiving fair (aka Gourmet Gobble), with recipes sure to bring comfort to your family this holiday season. We decided to make this one before Thanksgiving because it looked so yummy!
Raddish recommends having kids shred their own cheese, but truth be told we would buy shredded cheeses to save on prep time. For all the vegan cheese in this recipe, we used Violife.
- 1 pound cavatappi pasta
- 4 tablespoons Earth Balance butter
- 1/4 cup flour
- 4 cups plain soy milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 8 ounces shredded vegan jack cheese
- 8 ounces shredded vegan cheddar
- 1/2 cup + 1/4 cup shredded vegan Parmesan, divided
- 1 cup panko breadcrumbs
- 1/4 cup olive oil
- Bring a large pot of water to a boil. Add the pasta and cook according to package directions; drain in a colander and set aside.
- Meanwhile, melt the butter in a saucepan over medium heat. Add 1/4 cup flour and cook, stirring constantly with a whisk, for 3 minutes. Slowly add the soy milk, whisking to blend. Continue to cook for 10 minutes, until thickened.
- Stir in the salt, ground mustard, jack cheese, cheddar cheese, and 1/2 cup Parmesan.
- Pour the cheese sauce over the cooked pasta and spoon the mixture into a 13×9-inch baking dish.
- In a small bowl, stir together the breadcrumbs, remaining 1/4 cup Parmesan, and olive oil. Sprinkle the topping evenly over the pasta mixture.
- Bake at 425 degrees F for 15 minutes until lightly browned on top.
Don’t stop there! The recipe card featured fun facts about the history of macaroni and cheese, as well as lots of mix-and-match options to customize your family’s next cheesy pasta. Orecchiette with butternut squash puree?
Elbows with vegan bacon?
Shells with spinach?
Rotini with peas?
Radiatore with broccoli?
Or even an Alfredo version that we added riced cauliflower to!