Mac 'n Cheese with Broccoli

Vegan (with dairy-free cheese), gluten-free (with gf pasta and flour)


12 oz. pasta

1 large head broccoli (florets only, about 4-5 cups)

1/2 onion, diced

1-2 cloves garlic, minced

2 1/2 cups plain soymilk

2 cups dairy-free shredded sharp cheddar

2-3 Tbsp. vegan buttery spread (I use Earth Balance)

3 Tbsp. flour

1 tsp. dry mustard

1/2 tsp. salt


Cook pasta according to package directions, leaving it al dente. Drain.

Steam broccoli florets for 4-5 minutes.

In a large pot over medium heat, melt butter.

Add onion and garlic. Saute about 5 minutes.

Reduce heat to med-low, add in flour. Whisk continuously for a couple minutes.

Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.

Add cheese and salt, whisk to melt and turn off heat.

Stir in cooked pasta and broccoli. Salt/pepper to taste and serve immediately.