WHOLE FOODS MARKET’S VEGAN MAC AND CHEESE

8 tablespoons vegan buttery spread such as Earth Balance, plus extra for greasing baking dish

1 small white onion, diced

5 cloves garlic, minced

1/2 cup all-purpose flour

1 tablespoon salt plus additional for

seasoning sauce, divided

4 cups vegetable broth, divided

1/2 cup nutritional yeast

1 tablespoon lemon juice

1/2 teaspoon turmeric

1 pound vegan penne rigate (or pasta of

your choice)

2 cups panko

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with buttery spread.

In a large skillet or saucepan, melt 8 tablespoons buttery spread over medium heat. Add onion and garlic and saute until onion is translucent, about 3 minutes. Whisk in flour and cook, stirring regularly until mixture thickens and has turned golden brown, about 5 minutes.

When onion mixture has turned golden, whisk in 2 cups vegetable broth and whisk until smooth. Add remaining 2 cups broth, nutritional yeast, lemon juice and turmeric. Taste for seasoning and add salt if needed. Reduce heat to medium low and cook until sauce has thickened, about 7 minutes.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt. Add pasta to boiling water and cook until tender but still firm. For penne, this will be about 7 minutes. When pasta is cooked, drain into colander and shake off excess water.

Pour pasta into prepared baking dish and top with sauce. Stir to coat pasta. Sprinkle panko evenly over pasta and bake until sauce is bubbling and breadcrumbs are golden brown, about 10 minutes. Serves: 8

Per serving: 545 calories (percent of calories from fat, 25), 19 grams protein, 80 grams carbohydrates, 7 grams fiber, 15 grams fat (3 grams saturated), 1 milligram cholesterol, 1,390 milligrams sodium.

WHOLE FOODS MARKET Whole Foods Market’s Vegan Mac & Cheese is only available at the Ponce de Leon Avenue location.