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Creamy Macaroni and Cheese

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A deliciously dairy-free vegan take on a classic, comforting favorite.

Ingredients

  • 3 cups Daiya Cheddar Style Shreds
  • 8 oz pasta, gluten-free or regular
  • 2 cups unsweetened dairy-free milk, preferably rice milk
  • 2 tsp nutritional yeast
  • 3 tbsp vegan butter
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup bread crumbs, gluten-free or regular
  • 1/4 tsp paprika
  • 1/4 cup vegan Parmesan cheese

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 vegan butter.

When melted, add salt, pepper and nutritional yeast. Whisk in dairy-free milk product.

Add Daiya Cheddar Style Shreds and cook over low/medium heat for 2-3 minutes, whisking frequently.

Stir in the macaroni and mix together.

Place macaroni and cheese sauce into an 8x8 casserole dish. Top with bread crumbs and paprika.

Bake for 15 minutes uncovered, or until the cheese is bubbling and beginning to brown.

Remove from oven and top with vegan Parmesan just before serving.

Tips for cooking with Daiya

25 min
Total Time
10 min
Prep Time
15 min
Cook Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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