PFMs in the Kitchen: Mac and UN-cheese

photo courtesy of life, love and musical theater blogspot

Sooo being vegan(ish), i always get asked what  i do for Thanksgiving.  well, despite the fact that i really don't celebrate the holiday or what it means, i do enjoy spending time with family and,the best part, eating good food.  i am proud to say that i can throw down in the kitchen!!  i have mastered an entire vegan "thanksgiving" meal including tofurkey, stuffing, souffle, sweet potato pie and, of course, macaroni and "cheese".  

i always get asked for recipes and i have decided to share with you my tried and true mac and UN-cheese recipe.  Enjoy!!  Don't forget to send us your pics. 

P.S.  Enter to win our freebie!!!

Ingredients

·         16 ounces  Elbow Macaroni (i prefer Tinkyada Brown rice noodles – yummm)

·         2 tablespoons flour (preferably spelt or whole wheat to help thicken- alas, this means it isn’t gluten free... sorry!)

·         1 teaspoon sea salt

·         1/4 teaspoon ground black pepper

·         ¼ teaspoon all-purpose seasonings

·         2 1/2  cups “milk” (Almond, Soy or Rice plain flavored)

·         2 tablespoons vegan butter

·         2 cups (16 ounces) Daiya vegan cheese in Cheddar and Mozzarella

Directions

1.      Preheat oven to 375°F. 

2.      Cook pasta according to directions. Drain. 

3.      In medium saucepan, combine cornstarch, salt, all-purpose seasonings & pepper in medium saucepan. Stir in milk until smooth. Add butter, stirring constantly. 

4.      Bring to a boil over medium-high heat. Boil 1 minute. 

5.      Remove from heat. Stir in 1-3/4 cups cheese until melted. Add cooked pasta. Pour into greased 2-quart casserole. Sprinkle with remaining cheese. 

6.      Bake uncovered 25 minutes, or until lightly browned.