I attmepted to make dairy free mac & cheese for the first time since I became dairy free. It came out well except i would definitely add more milk next time i make it. It wasn't horrible just a little too thick on the cheese. Will definitely try it again. Recipe found on daiyafoods.com/recipes
Creamy Mac & Cheese
Servings:
4
Preparation Time:
30 mins
Ingredients:
8 ounces gluten-free or regular pasta, any shape
3 cups Daiya style Shreds
3 tablespoons vegan butter
2 cups unsweetened (soy / rice) milk product
1 tablespoon nutritional yeast
¼ teaspoon black pepper
½ cup gluten-free bread crumbs
¼ teaspoon paprika
¼ cup vegan parmesan cheese (optional)
Instructions:
Cook pasta according to package instructions. Drain thoroughly when done. Preheat oven to 350°F. Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper and nutritional yeast.
Stir in the milk or crème product. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir in the macaroni and mix together.
Transfer to an 8x8 casserole dish. Top with the bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.
Remove from oven and top with the parmesan just before serving.
¼ cup vegan parmesan cheese (optional)
