My local grocery store doesn't carry Cheddar Daiya cheese so I used Mozzarella, which may be atypical for mac 'n jack but it still came out delicious! The only adjustment I'd make in the future aside from trying out cheddar would be a tad more pepper. This is also a fun recipe to play around with, adding different spices or veggies or even veggie dogs to the mix. I'm excited to make it for my vegan-fearing family! =)
Classic Baked Macaroni and Cheese
8 ounces elbow macaroni
2 tablespoons Earth Balance butter
2 tablespoons flour
2 cups unsweetened almond milk
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups Daiya shredded cheese
Preheat oven to 400. Heat a large pot of boiling water and cook pasta until al dente. Drain and set aside.
In the same pot, melt butter over medium-low heat. Add flour, and whisk constantly until smooth, about 2 minutes. Gradually add almond milk, whisking constantly, until slightly thickened (about 5 minutes - mine hardly thickened at all). Stir in salt, pepper, 1 cup cheese, and cooked pasta.
Spoon pasta mixture into a lightly greased 8x8 baking dish. Top with remaining 1 cup of cheese. Bake for 20 minutes, or until bubbly around the edges. Let stand 10 minutes before serving.
All ready to go into the oven
Served with steamed baby broccoli
Bottom Line: If you are craving some childhood-favorite comfort food, this is an AMAZING and highly recommended recipe. You WILL be satisfied =)
Recipe taken from This Can't Be Vegan.