Creamy Baked MyBacon Mac
Vegan-friendly, Gluten-free
Serves: 8
A Mac ‘n’ Cheeze dish to satisfy your longing for cheese AND bacon. It’s got a creamy, slightly coconutty flavor that’s perfectly balanced by the salty-sweet goodness of your favorite mycelium bacon. This one’s a keeper.
WHAT YOU’LL NEED:
4 slices of MyBacon
2 (450ml) cans unsweetened coconut milk
2 Tbsp + 2 tsp non-dairy butter
2-4 cloves of garlic, minced
3 packs shredded vegan cheeze of choice (we like Violife)
2 Tbsp nutritional yeast
Salt and Pepper (to taste)
2 boxes gluten-free pasta (we like Banza)
2 Cups gluten-free cracker crumbs
1 sheet of aluminum foil
WHAT TO DO:
Preheat oven to 450 F.
Add both cans of coconut cream to a medium-sized pot and heat on medium-high until liquified.
Add 2 T butter, garlic, and nutritional yeast and stir well. Heat until warm but not bubbling.
Add in the cheeze and stir, stir, stir until thoroughly melted. Sprinkle in salt and pepper to taste. Cover to keep warm.
Cook your pasta according to the directions. Drain and return the pasta to the warm pot. Pour in your cheeze sauce and stir well.
Grease a 9”x13” baking dish and add cheezy pasta mix.
Cover with foil and cook in the oven for 15-20 minutes.
Cook up 4 slices of MyBacon until it’s nice and crisp. (See here for tips!) When cool, chop into bite-sized pieces.
Remove pasta dish from oven and top with cracker crumbs. Melt the remaining 2 t butter and drizzle atop the crackers. Add MyBacon pieces, scattering them evenly across the dish.
Return the dish, uncovered, to the oven for an additional 5-10 minutes until golden and bubbly.
