I made this mac and cheese a few weeks ago and have not stopped thinking about it! It was so delicious and creamy and the perfect comfort food. I made this dairy free, or free from cow’s milk, since my daughter has a dairy free diet.
This is a very flexible recipe, the version that I am sharing is also vegetarian, but could easily be made vegan, or would be delicious with shredded chicken added (which is how I made it the first time).
Delicious Dairy Free Mac & Cheese
- elbow pasta
- 4 tb margarine or vegan butter (butter would be fine as well if dairy isn’t an issue)
- 1/4 cup + 1 tb flour
- 2 cups almond milk
- 1/4 tsp salt
- 1/4 tsp dry mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder (or 1 large clove of garlic, minced)
- dash of oregano
- 2 tb nutritional yeast
- 1 cup grated goat’s milk mozzarella or vegan cheese, set aside a few tablespoons
- 1/4 cup soft vegan cheese or a goat’s milk chevre
- bread crumb topping (mixture of melted margarine (or vegan butter/butter) and breadcrumbs)
- Preheat oven to 400°.
- Cook pasta according to the directions (I used around half of a bag).
- While pasta is cooking, melt margarine in a large oven safe saucepan, whisk in flour and cook for 30 seconds.
- Slowly whisk in almond milk, stirring while it thickens slightly. Add in the seasonings. Then the cheeses and yeast.
- Add cooked pasta and mix well. Flatten out the top and top with breadcrumbs and cheese that was set aside.
- Bake for 20 minutes and then broil a few minutes to get a crispy top.
Both my kiddo’s loved this meal!
And I definitely could not stop eating it. The creamy mac and cheese plus the crispy bread crumb topping, mmm it is a must-try! Let me know if you make this (and love it!) and if you share on Instagram, tag your photo with @theblushhome – I would love to see it!
Thanks for reading, and I hope you have pretty sunshine and spring weather your way, because it has been snowing the past few days I am over this. Winter is being so extra right now.
