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| 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.
