Winter Herb Macaroni and Cheese

Ingredients

16 ounces macaroni

2 cups plant milk

8 ounces vegan mozzarella cheese

1/3 cup white wine

3 sprigs fresh sage

6 sprigs fresh thyme

2 sprigs fresh rosemary

2 fresh bay leaves

salt and white pepper to taste

3 tbsp plant butter

3 tbsp flour

1-1/2 tbsp Dijon mustard

1 cup bread crumbs

2  tbsp plant butter

2 tsp ground poultry seasoning

pinch salt

Instructions

Preheat oven to 350° F.

Grease a 9" x 9" baking dish.

In a sauté pan, melt 2 tablespoons butter. Add breadcrumbs, poultry seasoning, and salt and mix well. Set aside. 

In a saucepan, heat the plant milk with the fresh herbs. Bring to a gentle simmer, then reduce heat to low and allow the herbs to infuse the milk for fifteen minutes. Remove herbs from milk.

In another pan, make a roux with the butter and flour. Cook til the flour yields a toasty fragrance. Add white wine and cook, stirring, for one minute.

Add infused plant milk to roux, stirring constantly over medium heat til thickened. Add Dijon mustard and season to taste with salt and white pepper.  Cover and remove from heat.

Add water to a saucepan and bring to a boil. Add macaroni and cook according to package instructions. Drain and add to sauce along with the vegan cheese and mix well.

Place macaroni in a greased 9" x 9" baking dish. Cover with bread crumb mixture and bake uncovered at 350° F for 30 minutes, or until bread crumbs become golden brown.

Enjoy!