Jessica Seinfeld’s vegan mac and cheese uses plant milk

A recipe from Jessica Seinfeld’s “Vegan, at Times”: I have served this many times to non-vegans and they always go for seconds. I use cashew or almond milk for their mild flavor, but you can always experiment with other plant-based milks.

MACARONI AND CHEESE

Serves: 6

Total time: 55 minutes

Active time: 35 minutes

For the macaroni and cheese:

½ teaspoon kosher salt, plus more for pasta water

1 pound short pasta, such as cavatappi, elbows or small shells

3 tablespoons extra virgin olive oil

5 tablespoons all-purpose flour

4½ cups unsweetened cashew or almond milk

16 ounces (4 cups) shredded plant-based cheddar cheese (We like Violife)

2 tablespoons nutritional yeast

1 teaspoon dry mustard

¼ teaspoon freshly ground black pepper

⅛ teaspoon cayenne pepper

For the breadcrumb topping:

1 cup panko or coarse dried breadcrumbs

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3 tablespoons extra virgin olive oil

¼ teaspoon kosher salt

⅛ teaspoon freshly