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Popcorn Mac and Cheeze

We ran out of breadcrumbs for our mac and cheeze recipe and came up with a genius substitute – Popcorn! If you’re forgetful about restocking your plant-based or gluten-free pantry try it (and fall in love with it) for yourself!

Ingredients

  • 1 bag Daiya Cheddar Cutting Board Style Shreds
  • 8 oz gluten-free pasta
  • 3 tbsp olive oil
  • 1/4 cup gluten-free all purpose flour
  • 2 1/2 cups unsweetend dairy-free beverage of choice
  • 1 tsp garlic powder
  • 2-3 tbsp nutritional yeast
  • salt and pepper to taste
  • 2 cups freshly popped popcorn

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, combine olive oil and gluten-free flour and cook until fragrant

Slowly add in unsweetened dairy-free beverage 1/2 cup at a time so that flour mixture is properly encorporated.

Add garlic powder, salt, pepper, nutritional yeast and cheddar shreds to the sauce. Cook until cheeze is melted.

Place macaroni and cheese sauce into an 8x8 casserole dish.

Top with crushed popcorn and bake for 20-25 mins.

Remove from oven and enjoy!

Tips for cooking with Daiya

45 min
Total Time
15 min
Prep Time
30 min
Cook Time

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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