Aviva’s mac & cheese recipe is based on Easy Cheesy Mac & Cheese from the folks who make French’s mustard. She uses non-dairy milk, margarine and a bread crumb topping. French’s recipe is good; Aviva’s family and friends think her recipe is great! [Gluten-free, vegan version]
2 cups elbow macaroni (uncooked)
1.5 cups hemp milk, flaxseed milk, cashew milk, soy milk or other plain, unsweetened milk
2 cups cups mild, medium, or sharp cheddar cheese, shredded (8-ounce package), divided
1 can Campbell’s cheddar cheese soup
1 TB spicy brown mustard (I use French’s brand)
2 TB “I can’t believe it’s not butter” spray (just pour in the liquid) OR just 2 TB of your margarine of choice, OR butter
2 TB of margarine or butter (additional for mixing into hot mac & cheese)
Mix together with a fork. Set aside.
- Preheat oven to 350 degrees.
- Spray a 2-quart casserole with cooking spray. Put the cooked noodles in the dish.
- Cook macaroni in salted, boiling water for 10 minutes. If you like a softer mac & cheese, remove from heat and let stand while making sauce. Before you drain noodles, set aside 1/4 cup of the cooking water.
- Whisk together milk, soup, mustard and cooking water.
- Place drained macaroni in casserole dish. Mix sauce into noodles. Add 1.5 cups shredded sharp cheddar cheese and mix in thoroughly.
- Bake for 30 minutes or until bubbly.
- After 30 minutes of baking, you’ll take the mac & cheese out of the oven and add to the noodles:
- 2 TB margarine or butter
1/2 cup shredded cheddar cheese
- Mix thoroughly. Then, sprinkle topping evenly on top of mac & cheese.
- Bake another 10-15 minutes until topping is lightly browned.
Here’s how it looks fresh out of the oven!