Nothing to me is more comforting than mac and cheese. I’ve tried my hand before at nondairy adaptations (here, here, and here) with much success. When I saw this recipe, I knew I’d be trying it. This was very very good.
Creamy macaroni and “cheese”
8 ounces regular pasta, any shape
3 cups Daiya style shreds
3 tablespoons vegan butter
2 cups unsweetened soy/or rice milk product
1 tablespoon nutritional yeast
1/4 teaspoon black pepper
1/2 cup bread crumbs
1/4 teaspoon paprika
1/4 cup vegan parmesan cheese
Cook pasta according to package instructions. Drain thoroughly when done. Preheat oven to 350 degrees 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 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 8×8 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. Makes 4 servings.