- 12 oz Bentilia Elbow Pasta
- 1/4 c. Vegan Butter
- 1/4 c. All Purpose Flour
- 2 1/2 c. Plain Unsweetened Oat Milk
- 3 c. shredded Vegan Cheddar Cheese
- 1 tsp Kosher Salt
- 1/4 tsp ground Black Pepper
- 8 cloves Garlic, peeled + grated on a microplane
- 100 gr Chickpea Flour (also known as gram flour)
- 170 ml Water
- Panko Breadcrumbs
- Pinch Salt
- Vegetable Oil, for deep frying
- 1 c. Simply Simple Vayonnaise, or your fave vegan mayo
- 4 tbsp Low Sodium Soy Sauce
- 2 tsp Seasoned Rice Vinegar
- 1 tsp Sesame Oil
- 2 cloves Garlic, grated on a microplane
- 2 tsp Ginger, grated on a microplane
- 1 bunch Scallions, julienned or chopped
- Toasted White and Black Sesame Seeds
- Cook pasta according to package instructions.
- In medium pot, melt butter over medium heat. Whisk in flour until it forms a smooth paste. Slowly add milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, still whisking to prevent burning.
- Add cheese, salt, and pepper, and mix well. Vegan cheese can take a few extra minutes to melt, so keep stirring over medium heat until fully incorporated into a thick, smooth, cheesy sauce. Remove from the heat.
- Add the cooked elbow pasta and garlic, and mix together well. Pour into a container, let cool, then cover and chill in the fridge until fully cooled.
- Once cooled, scoop out tbsp-sized amounts of mac ‘n’ cheese, and roll into balls.
- In a small bowl, sieve the chickpea flour. Add the water and whisk together until smooth. Set aside. In a second bowl, mix together the panko with a pinch of salt.
- Take a macaroni ‘n’ cheese ball, completely coat in chickpea flour mixture, then roll around in the panko until thoroughly covered. Repeat until all the macaroni has been coated.
- Heat your deep-fryer to 350 degrees F, or heat sufficient oil in a large deep pot to the same temp. Lay a few sheets of paper towels onto a baking tray. Carefully, using a slotted spoon or spider, lower a few croquettes into the oil. Allow to cook for 2-3 minutes, or until golden-brown on the outside and hot on the inside. Once cooked, remove from the oil and transfer to the paper towel lined tray. Continue frying the rest of the macaroni till they’re all fried.
- For the Amazing Aioli, mix all the above together until thoroughly incorporated.
- Place a 2 tbsp scoop of aioli onto a plate, and place a croquette on top. Sprinkle over scallions and sesame seeds, and serve.
Crafted for Bentilia by Toronto’s very own, chef Luke Hayes.