Made this delicious dish for a Mothers’ Day feast with my mom. Was short on daiya cheese, so I recommend 2 cups (if not more). Didn’t actually measure the macaroni, but am guessing on the amount. What’s new? I do that of often…
I hope she really liked this, at least as much as I did. I’ll admit that it might have been better with ketchup or vegetarian beans, which is how I like to eat my macaroni and cheese. I think she would have preferred it that way, too. Hm…don’t know for sure, though.
Makes 2-3 quarts.
- 1 1/2-2 cups of nondairy milk, such as coconut, soy, or almond milk
- 1-2 cups daiya cheddar cheese shreds
- 1/4 cup Earth Balance or other vegan butter/margarine
- 1/2 tsp salt
- 1/2 tsp rosemary
- 1 tsp garlic
- handful or two of parsley flakes (optional)
- paprika or seasoned salt (optional)
- 2-3 quarts of cooked macaroni, rinsed and drained
- (Recommended, but optional baking.) Preheat oven to anywhere between 300-425 degrees Fahrenheit.
- Over medium or between low and medium heat, bring everything except the already cooked macaroni to a boil, stirring often.
- Heat until cheese and earth balance has melted.
- Mix macaroni and cheese sauce together. You may use a big bowl, or mix in the pan, or pour cheese sauce over the macaroni.
- Top with more parsley and/or paprika or seasoned salt.
- (Recommended, but optional baking.) Grease a baking pan. Pour mixture into pan. Bake until the macaroni has dried/become a little crispy. This could take anywhere between 30 minutes and an hour. Crispyness/dryness may also depend on the heat. You may also cover it with foil to bake it. Baking is not required, as your noodles should already be cooked, but is recommended for the texture of the dish. You may also be able to heat this in a slow cooker, but I have not tried this.