SERVES
6-8
PREP TIME
15 min
COOK TIME
60 min
TOTAL TIME
75
INGREDIENTS
- 8oz shells (or your favorite pasta shape)
- 1 Tbsp olive oil
- 8 Tbsp vegan butter
- 2/3 cups breadcrumbs (we like panko)
- 1/3 cup all-purpose flour
- 3 cup plant-based milk
- 1 block (7oz) GOOD PLANeT Mexican-Style Monterey Jack, shredded
- 1 bag (7oz) GOOD PLANeT Mozzarella Shreds
- 1 container (7oz) GOOD PLANeT Sharp Cheddar Cubes
- 1 tsp garlic powder
- 1 tsp onion powder
- salt & pepper to taste
MADE WITH GOOD PLANeT
Mexican-Style Monterey Jack
Sharp Cheddar
Mozzarella
DIRECTIONS
1.
Heat oven to 350*. Cook pasta according to packaging instructions. Drain and toss in 1 Tbsp of olive oil. Set aside.
2.
Prepare the topping by mixing together the breadcrumbs, dried garlic powder, and onion powder with 1 Tbsp of melted butter. Set aside.
3.
Make the cheese sauce. In a large oven proof skillet or pan, melt butter over medium heat. Add flour and cook while stiring for about 2-3 minutes. Slowly add the milk a little at a time to dissolve the paste until smooth. Mix in salt and pepper to taste. Remove from heat and slowly add in cheese until fully incorporated.
4.
Combine the pasta and cheese sauce in the oven safe skillet or pan. Sprinkle the topping on pasta and bake for 30 minutes or until top is golden brown.