Preheat oven to 350 degrees.
Spray a 2-quart casserole with cooking spray. Put the cooked noodles in the dish.
2 cups gluten-free elbow macaroni (uncooked)
1.5 cups hemp milk, flaxseed milk, cashew milk, soy milk or other plain, unsweetened non-dairy milk
2 cups cups dairy-free cheddar cheese (such as Dayai), shredded (8-ounce package), divided
1 jar dairy-free cheese sauce (such as Nacheez)
1 TB spicy brown mustard (I use French’s brand)
4 TB dairy-free margarine, divided
Mix together with a fork. Set aside.
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, cheese sauce, 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
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!