Vegan Panang Mac & Cheese
This delicious mac and cheese features our favorite curry paste: Panang! If you have never tried Panang curry, you are in for a treat. This easy mac and cheese recipe is cheesy, luscious, and has a perfect kick to diversify this comfort classic.
- 1 tbsp Panang Curry Paste
- 1/4 Cup Vegan Butter
- 1/4 Cup Flour
- 1 Box Elbow Pasta
- 2 Cups Non-Dairy Milk
- 1 tbsp Nutritional Yeast (Nooch)
- 1 Package Vegan Cheddar Cheese Shreds We used Violife
- Green Onions for Serving
In a large pot, bring pasta water to a boil with ¼ tsp of salt and olive oil to cook the elbow pasta until al dente as you make the Panang cheese sauce.
Meanwhile, on medium heat melt ¼ cup vegan butter in a saucepan and slowly toss in flour to make a roux until a paste forms.
Add 1 tbsp Panang paste to the roux and stir until a fully combined paste has formed.
Slowly stir in 2 cups of non-dairy milk as the sauce becomes creamy and thick.
Once the sauce is lump-free and is creamy, add an entire package of vegan cheddar shreds and stir until it has completely melted. Your sauce should be luscious and cheesy at this point.
Once the pasta is al dente and the Panang mac and cheese sauce is ready, drain the pasta and combine with our cheesy Panang mac sauce and serve with chopped green onions over top.