Creamy Mac & Cheese
Side Dish • Dairy Free, Easy, Freezable, Pasta, Stovetop
Serving size: 4 ro 8
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Ingredients
- 3 cups Daiya Cheddar Style Shreds
- 1/2 cup vegan parmesan shreds
- 8 oz pasta, gluten-free or regular
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups unsweetened dairy-free milk, preferably rice milk (I use coconut)
- 2 tsp nutritional yeast
- 3 tbsp vegan butter
- 3/4 to 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup bread crumbs, gluten-free or regular
- HALF RECIPE (serves 3 to 4 small servings)
- 1 1/2 cups Daiya Cheddar Style Shreds
- 1/4 cup vegan parmesan shreds
- 4 oz pasta, gluten-free or regular
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup unsweetened dairy-free milk, preferably rice milk (I use coconut)
- 1 tsp nutritional yeast
- 1 tbsp plus 1 1/2 teaspoons vegan butter
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1/8 cup bread crumbs, gluten-free or regular
Directions
- 1. Cook pasta according to package instructions, drain thoroughly when done.
- 2. Preheat oven to 350˚F. Prepare the cheese sauce while oven is warming.
- 3. In a small pot, melt the vegan butter.
- 4. When melted, add salt, garlic and onion powder, pepper and nutritional yeast. Whisk in dairy-free milk product.
- 5. Add Daiya Cheddar Style Shreds, and parmesan; cook over low/medium heat for 2-3 minutes, whisking frequently.
- 6. Stir in the macaroni and mix together.
- 7. Place macaroni and cheese sauce into an 8x8 casserole dish. Top with bread crumbs and paprika.
- 8. Bake for 15 minutes uncovered, or until the cheese is bubbling and beginning to brown.
