So when he asked me if I wanted in on his next order I said, sure! and I got a bag of the Cheddar Style Shred (28g/1 serving size) and I immediately began doing some experimenting.
Mac & Cheese has been a favorite of mine since I was a kid and I have searched for the best vegan alternative for ages and I think I’ve found it!
1/2 Package or 8oz of elbow macaroni
3 Tbs margarine
3 Tbs all-purpose flour
2.5 Cups Rice milk
1/2 tsp salt (this is how much my grandma’s recipe calls for – I usually add 3/4 tsp though)
1/8 tsp pepper
2 cups of shredded Daiya cheddar style “cheese” (about 2/3 of a 1 serving bag)
1/2 cup Bread crumbs
Preheat oven to 350. Cook pasta according to package directions. In a medium saucepan melt margarine and stir in flour. Gradually stir in rice milk. Cook, stirring constantly over medium heat until sauce thickens. Stir in salt and pepper. Add cheese and stir until cheese melts and there aren’t any clumps of anything left in the sauce.
Drain pasta and pour 1/2 of it into a casserole dish, pour 1/2 of the cheese sauce over it. Pour second 1/2 of pasta in and add remaining cheese sauce.
Top with bread crumbs to your tastes. (I usually brown my bread crumbs with a little margarine in a small sauce pan before spreading them over the top of the casserole). Bake 30 min.
Makes 4-6 servings