Classically trained Chef Chloe Coscarelli brings fun and energy to this healthful, animal-free cuisine by reinterpreting 125 of America’s favorite foods with great-tasting ingredients and clever techniques. Chef Chloe burst onto the culinary scene by winning the Food Network’s hit reality show Cupcake Wars—the first time a vegan chef captured the top prize—which delighted her many fans who had been loyally following her on chefchloe.com.

Vegan Mac ‘N’ Cheese

Serves 4 to 6

Try Chef Chloe Coscarelli’s vegan and all-natural recipe for comforting mac ‘n’ cheese that both kids and adults can enjoy! You can use Barilla mini Piccolini noodles, or any mac ‘n’ cheese-friendly pasta shape.

Ingredients

  • 1 pound elbow macaroni or piccolini
  • 3 cups broccoli florets
  • ¼ cup vegan margarine
  • 1/3 cup all-purpose flour (or gluten-free all-purpose flour)
  • 3 cups soy, almond, or rice milk
  • ½ cup nutritional yeast
  • 2 tablespoons tomato paste
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1 tablespoon agave

Procedure

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.

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