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]
Directions:
Preheat oven to 350 degrees.
Spray a 2-quart casserole with cooking spray. Put the cooked noodles in the dish.
Ingredients:
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)
For Topping:
1/3 cup panko breadcrumbs or crushed saltine crackers
1/3 cup grated parmesan cheese
Dash of cayenne, paprika or Berbere seasoning (optional)
1 tsp olive oil
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, 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!
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