Dairy-free Macaroni and “Cheese”
4 qt. water
8 oz. dry elbow macaroni noodles
2 T dairy-free margarine*
2 T flour
2 c almond milk, plain (or milk substitute of your choice)
1/4 tsp. salt
1/8 tsp. pepper
1/2 c bread crumbs**
1-2 T dairy-free margarine, melted
Pre-heat oven to 350 degrees F. In a large saucepan, bring water to a boil. Add salt (around 1 T), if desired. Add macaroni noodles and boil 8 minutes, or until al-dente. Drain and place in a baking dish. While macaroni noodles are cooking, melt 2 T dairy-free margarine in a pan. Carefully add flour and mix together. Slowly whisk in almond milk, stirring constantly, and bring to a boil. Reduce heat and cook until sauce has reached desired consistency. Add salt and pepper to sauce mixture (adding more, if desired, for added flavor). Pour sauce mixture over macaroni noodles. Sprinkle bread crumbs on top and pour melted dairy-free margarine on top. Bake for 30 minutes in the oven, or until the bread crumbs are toasted. Serves 4. (I double this recipe for my family.)
*Earth Balance makes one that is both soy and dairy-free; Fleischmann’s Unsalted is also dairy-free as of this posting.
**You can make your own bread crumbs using dairy-free bread in the toaster. You can butter the toast and then crumble it or blend it in the blender. You can also use a box of dairy-free stuffing. This is especially tasty as it is pre-seasoned.
Variation: Add a sprinkle of paprika to sauce mixture (this makes a nice flavor and darkens the color of the sauce to more closely resemble cheese.)