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Preheat oven to 400°F (200 °C).
Fill a large pan with water and bring to a rolling boil then cook the macaroni as directed on the packaging. Drain when tender and return to the pan.
Add all of the sauce ingredients, starting first with just half of the salt to a blender and blend until completely smooth. If you have a smaller blender you might need to do it in 2 stages. Add more salt gradually to taste and blend a little in between each addition, tasting as you go. Salt really brings out the cheesiness so it is important to be generous with it. I use the full amount.
Pour the sauce into the cooked macaroni and stir to combine. Transfer to an ovenproof casserole.
Wash out and dry your blender, (or use a food processor instead), then break the bread into pieces and place in the blender with the butter or olive oil and garlic. The oil/butter is recommended for a crisper, more golden and more flavorful topping but you can omit it if you prefer. Pulse until breadcrumbs are formed then spread evenly over the mac and cheese in the casserole.
Bake for 25 minutes or until piping hot and the crumb topping is golden brown and crispy. If you want the top even more golden broil it for a few minutes but keep a close eye on it because the breadcrumbs can turn from ok to black as a cinder very quickly! Serve immediately.