Mac and cheese is not the healthiest thing in the world, but making it from home ensures you know all of the ingredients and can substitute cheeses to your liking (and to your dietary requirements). This is the perfect comfort food for these cold winter days!
Source: Vegetarian Family Cookbook by Nava Atlas
Type: lacto vegetarian
Ingredients
10-12 oz elbow macaroni
3 tbsp flour
1 1/2 cups milk
2 tbsp margarine*
2 cups grated cheddar cheese (or cheese of your choice)
1/2 cup breadcrumbs
*If you avoid whey/rennet/casein/D3 be sure to read your margarine label very carefully. I use Earth Balance, which is 100% vegan.
Directions
1) Preheat oven to 400F. Cook pasta according to directions. Drain.
2) Meanwhile, dissolve flour in 1/2 cup milk and combine with the remaining milk, margarine and cheese in a saucepan. Slowly bring to a gentle simmer, stirring often. Cook over low heat until the sauce is smooth and thick, 4 to 5 minutes.
3) Combine in a lightly oiled casserole dish. Top with bread crumbs. Bake for 20-25 minutes, or until the top is golden and crusty.
Yields 6 generous servings.
No comments:
Post a Comment