Mac & Cheese with Buffalo Roasted Cauliflower
1 lb elbow mac and cheese
1/2 cup all-purpose flour
1/2 cup vegan/dairy free butter
2 cup dairy free milk, I used original almond milk
8 oz. GO VEGGIE vegan cheddar shreds, plus additional to top
1 tsp salt
1 tsp pepper
1 head cauliflower, roasted in buffalo sauce
1/4 cup bread crumbs
Pre-heat your oven to 450
Cook your pasta according to the box, once it is cooked, drain and set aside.
In the same pot you cooked your pasta in, melt your 1/2 cup of "butter" and once melted whisk in the 1/2 cup flour. Once that has a thick, gravy like consistency and is golden brown, slowly pour and whisk in your 2 cups of milk.
Once your milk is fully incorporated, turn up the head on your mixture, stirring constantly. Once it is boiling, reduce to low and continue to stir until it has thickened.
Remove from the heat, and pour in your 8 oz of cheddar shreds, whisk until you have your "cheese" sauce. Pour in your elbow mac, and fold until the noodles are equally covered, then pour in your roasted cauliflower.
Pour your mac and cheese into an oven safe casserole dish, and top with 1/4 cup bread crumbs and additional cheese. Bake for 25-30 minutes.
Take out of the oven, let it cool and enjoy!