One-Pan Baked Macaroni and Cheese

1 Tablespoon Olive Oil (Optional)

1/2 Cup Diced Onion

1 Clove Garlic, Minced

2 Tablespoons White Miso Paste

1 Tablespoon Dijon Mustard

1 Tablespoon Tapioca Starch

4 Cups Unsweetened Non-Dairy Milk

2 Cups (1 8-Ounce Package) Shredded Vegan Cheddar

1 Pound Penne Pasta (Uncooked)

3 - 4 Cups Broccoli Florets

Breadcrumb Topping:

2 Slices (About 1 Ounce Each) White or Whole Wheat Sandwich Bread, Toasted and Crumbled

2 Teaspoons Nutritional Yeast

1/4 Teaspoon Smoked Paprika

1/4 Teaspoon Dried Basil

1/8 Teaspoon Ground Black Pepper pepper

2 Tablespoons Fresh Parsley, Finely Minced

Preheat your oven to 350 degrees.

Place the Copper Chef pan over medium heat and begin to heat the oil, if using. It's not necessary to prevent sticking, but to add a touch more richness to the finished dish. Once shimmering, add the onion and garlic, sautéing until translucent and aromatic. Stir in the miso paste and mustard, and sprinkle the tapioca starch evenly across the top. Try to avoid dropping it in just one place to prevent clumps.

Slowly pour in the non-dairy milk of your choice while stirring continuously. Cover the pan loosely and allow the liquid to come just to the brink of a boil. Uncover, reduce the heat to medium-low, add in the cheddar shreds, stirring and simmering gently until melted. Finally, introduce the pasta and broccoli, mixing thoroughly to incorporate and distribute all of the goodies throughout. Let simmer, undisturbed, for about 8 minutes.

Meanwhile, mix together all of the ingredients for the breadcrumb topping except for the fresh parsley. Sprinkle the mixture evenly over the top, and very carefully move the pan into the oven. Bake for 20 - 30 minutes until golden brown. Top with the parsley and serve hot!

Makes 6 - 8 Servings

©Hannah Kaminsky