Dairy-Free Miracle Mac and Cheese

• Vegetarian

• Refrigerated

  • 1 cup Dairy-free cheese alternative

• Condiments

  • 1/4 tsp Mustard powder, dry

• Pasta & Grains

  • 2 cups Macaroni or mini shells, dry

• Baking & Spices

  • 1/4 tsp Paprika, smoked
  • 1/2 tsp Salt

• Dairy

  • 2 cups Milk beverage, unsweetened

Found on godairyfree.org

Description

Ingredients

• 2 to 2½ cups unsweetened milk beverage (I used So Delicious Almond Milk)
• 2 cups dry macaroni or mini shells (gluten-free optional)
• ½ teaspoon salt, plus additional to taste
• ¼ teaspoon smoked paprika (optional)
• ¼ teaspoon dry mustard powder (optional)
• 1 cup dairy-free cheese alternative (we tested with Daiya Cheddar-Style Shreds)

Directions

• Pour 2 cups of the milk beverage into a medium saucepan and add the dry pasta. Cover and bring to a boil, popping in to stir occasionally to prevent sticking.
• Once it comes to a boil, reduce the heat to low, and let it simmer, covered, for about 10 to 16 minutes, depending on the pasta used and your climate / altitude. Check in every couple of minutes to stir, to prevent sticking, but be sure to re-cover it each time. If the pasta isnt done but there isnt enough milk beverage left, add more, a couple tablespoons at a time, as needed (for Emily, just 2 cups is enough; for me at higher altitude and with a fast-cooking induction stove, I needed almost 2½ cups of milk beverage).
• Once the pasta is al dente and the milk beverage is mostly abosorbed (it should be almost like a light creamy sauce), stir in the ½ teaspoon salt, paprika and mustard (if using). Add the cheese alternative, and stir until fully melted. Remove from the heat, taste test, and add more salt, to taste, if needed (this can vary depending the cheese alternative you use).