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Mayim Bialik’s Vegan Mac N Cheeze
Nb persons: 8
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| Mayim Bialik’s Vegan Mac N Cheeze | |
| 1 (16-ounce) pack | gluten-free pasta, such rigatoni, penne, shells, or large macaroni |
| 1 1/4 cups | almond milk, (or other dairy-free milk) |
| 2 tablespoons | all-purpose gluten-free flour or white or brown rice flour |
| 1 (8-ounce) bag | shredded vegan cheese, preferably mozzarella or cheddar (I used Daiya) |
| 1/2 cup | gluten free bread crumbs, (optional) |
Cook the pasta according to the package directions. Drain when al dente and place in a large bowl.
Preheat the oven to 350°F.
Heat 1 cup of the nondairy milk in a medium saucepan over medium heat.
In a cup, whisk the flour into the remaining 1/4 cup of milk until dissolved. Add it slowly to the heated milk, whisking as you go. Add the shredded vegan cheese and stir constantly until the cheese is dissolved and the sauce is bubbly, about 5 minutes.
Pour over the pasta mixture and stir to combine.
If desired, place the pasta in a 9 by 13-inch casserole dish and cover with the bread crumbs. Bake, covered, for 20 minutes. Uncover and broil until browned on top, about 5 minutes.
Serves 8
Recipe from Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon.
Recipe uploaded with Shop'NCook for iPhone.
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