So I know I have not posted the most health conscious recipes so far, my dietitian guilt is starting to sink in and I promise to post some more nutrition focused recipes. All of the cloudy days keep steering me towards comfort food, and today is no exception. I love macaroni and cheese, who doesn't? When I make it the way I really like it, I am not shy with milk,butter and multiple cheeses for great flavor. I would never guess that a dairy free macaroni and cheese could taste good, but really I think its possible........
Dairy Free Macaroni and Cheese
8oz pasta (can use gluten free or rice pasta) - I like shells
3 cups vegan cheddar cheese shreds (again, no product promotion, but Daiya does actually stretch nicely)
3 Tbsp vegan butter (try Earth Balance buttery spread)
2 cups rice milk - unsweetened (can use soy milk also)
1 Tbsp nutritional yeast
1/4 tsp black pepper
1/2 cup bread crumbs (can use gluten free variety)
1/4 tsp paprika (try smoked paprika for more flavor)
1/4 cup vegan Parmesan cheese (if you can find it)
1. Pre-heat oven 350 degrees.
2. Cook pasta according to package directions.
3. In a medium sauce pan, melt the butter then add the pepper and nutritional yeast.
4. Stir in the 2 cups of rice or soy milk.
5. Add the cheddar and cook while stirring for 2-3 minutes.
6. Add in the pasta and mix together.
7. Transfer pasta to a baking dish, top with bread crumbs and paprika.
8. Bake for 15 minutes, or until the cheese starts to turn brown.
Top with Parmesan crumbles and serve.
I am going to try this one, I will let you know how it turns out. I have tried to make a vegan mac and cheese before with very mixed results.....the verdict on this one awaits.
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