Who doesn’t love macaroni and cheese? This version is absolutely decadent. I use my favorite vegan cheese – Kite Hill – and add wild mushrooms to make this extra decadent. I bake the macaroni and cheese in individual oven safe bowls but you can easily make this in a small baking dish if you prefer. This recipe makes 2 nice size servings.
Baked Cheesy Pasta Casserole With Wild Mushrooms
Servings 2 people
Ingredients
- 1 cup of mixed mushrooms I use shiitake and cremini
- 1 clove of garlic
- 1 cup uncooked macaroni
- 1 cup homemade cashew milk *
- 1/4 cup Kite Hill ricotta
- 1/4 cup Kite Hill cream cheese
- 1 cup breadcrumbs + 1 teaspoon olive oil
Instructions
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Start the macaronis cooking in a big pot of salted water. Cook until al dente!
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Sauté the mushrooms until just soft. Press the garlic and add to the mushrooms. Toss around. Add a spoonful of pasta water to deglaze the pan.
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Preheat the oven to 375.
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Drain the macaronis. Add back to the pot and combine with the cashew cream, ricotta and cream cheese. Stir in the mushrooms. It might be a touch loose but that is okay because the cashew milk with thicken up in the oven.
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Portion into individual baking dishes. Top with breadcrumbs and drizzle of olive oil over the top. Bake until the top is golden, about 15 minutes. Enjoy!
Recipe Notes
*To make cashew milk, blitz 3/4 cup filtered water and 1/4 raw cashews in the Vitamix. If you don’t have a Vitamix, soak or boil the cashews.