This is so tasty and amazing!! Highly recommend the follow your heart cheddar shreds as in the recipe. I might also consider adding crushed red pepper to the sauce to give it a little kick, and maybe adding some plant milk or more water next time to make the sauce a little more liquidy.
We made about 3 servings in a loaf pan and it worked out great baking uncovered for 15 min and then broiling for 2 min, but next time I’d maybe up the bake time to 17 or 18 min (or perhaps increase the temp to 375 or so).
EDIT: made this again for Thanksgiving so used the full amounts in the recipe! Still delicious!! Notes:
-use 16 oz of macaroni pasta instead of 12–that’s a whole bag and it works just fine with the same amount of sauce. TJs mac pasta is the best.
-added black pepper to the breadcrumbs and it gave it a really nice kick
-added 3 tbsps of almond milk to the cheese sauce and it did achieve a slightly liquidier effect which improved the keep time for leftovers.
-added crushed RP to the cheese sauce and I think it was good!
-baked for 15 min and broiled for 1 and that was fine in a 9x13 pan.
