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Categories:Viewed: 11 - Published at: 6 years ago
Ingredients
- 8 ounces gluten free elbow macaroni
- 1/4 cup Earth Balance or similar buttery spread
- 1 cube Daiya non-dairy cheddar cheese
- 1 cube Daiya non-dairy monterey jack cheese
- 1 cup almond milk
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/4 teaspoon dry mustard
- 2 tablespoons flour Bob's Red Mill, or similar
Method
- Get some water with a dash of salt to a boil and when boiling add your macaroni for about 12 minutes or until tender. Drain your water and set aside,
- In a saucepan add your butter and let it melt. Slowly stir in the flour and spices. Once well mixed slowly add in the almond milk.
- Cook your paste like mixture over low to medium heat. Continue stirring until mixture boils, then reduce to a simmer and keep mixing slowly.
- In small portions stir in your cheeses. I used a whisk to nicely get the cheese melted and smooth.
- Take your macaroni and combine to your cheese in the saucepan. Gently mix until completely coated. Serve immediately.
