ready in
45 Mins
serves
4
Prepare your mise-en-place with

Ingredients

Vertage cheddar grated
12 oz
Vertage muenster grated
10 oz
Vertage gouda grated
10 oz
unsalted plant-based butter
2 T
olive oil
1 T
coarse fresh breadcrumbs
1 Cup
All-purpose flour
2 oz
Chobani extra creamy oat milk
12 oz
Plant-based heavy cream
8 oz
dry mustard
1 T
macaroni
12 oz (3 cups)
salt and pepper
to taste
Put on your chef whites and follow

Directions

STEP

Preheat the oven to 350°F. 

STEP

First, prepare the breadcrumbs. In a pan, heat 1 Tbsp of butter and 1 Tbsp olive oil over medium heat. Add the breadcrumbs, stirring until crumbs are golden. Transfer to paper towels to drain and season with a pinch of salt. 

STEP

Bring a large pot of water to a rolling boil. Once boiled, add the macaroni to the pot and cook until al dente.

STEP

As the pasta cooks, make a roux. Melt the remaining butter in a large skillet over medium-high heat. Add flour and whisk for 2 minutes.

STEP

Gradually add the milk, cream, and mustard to the skillet. Season, then bring to a simmer, whisking occasionally until the sauce is slightly thickened. 

STEP

Slowly add the Vertage cheese shreds and mix until fully incorporated. Next, fold in the cooked macaroni. *If not baking in a skillet, transfer the macaroni and cheese mixture into a greased casserole dish (3qt) 

STEP

Sprinkle the breadcrumbs on the top and bake for 18-20 minutes. To finish, place the Vertage mac under the broiler for about 1 minute carefully observing until the breadcrumbs have toasted.

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