Bake for another 10 minutes or until it has a crispy golden crust on top. Remove from oven and sprinkle bread crumbs on top. When macaroni is just about done, but still a little tough, drain and mix with the cheese mixture.ĥ. Add cheese and continue to whisk another 4 minutes. 2 cups dry macaroni 2 1/2 cups whole milk 1 tablespoon of butter 8 ounces shredded cheese (I used cheddar but feel free to mix it up) 1 tablespoon cornstarch 1 teaspoon mustard of choice. Slowly add the almond milk, 1/4 cup at a time. Whisk in flour, stirring to create a roux.ģ. ![]() While macaroni is cooking, heat butter in saucepan, stir in found mustard, salt and pepper. Bring pot of water to boil and cook macaroni. ![]() With Thanksgiving just next week, this dish is an easy recipe to lighten the heaviness of that meal - and try it out on your dairy-loving relatives we bet they'll never know the difference. I did stick with the real cheese and butter, however, so I gotta warn you that it's not vegan. I swapped out the dairy milk for our almond milk in this classic mac & cheese recipe and it came out pretty darn good.
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