![]() Bake for another 10 minutes or until it has a crispy golden crust on top. Remove from oven and sprinkle bread crumbs on top. When macaroni is just about done, but still a little tough, drain and mix with the cheese mixture.ĥ. ![]() Add cheese and continue to whisk another 4 minutes. Slowly add the almond milk, 1/4 cup at a time. ![]() Whisk in flour, stirring to create a roux.ģ. Stir in the flour, salt, pepper, onion powder, and mustard powder and cook 1-2 minutes. Meanwhile in another large saucepan, melt the butter over medium heat. Stir in the macaroni cook until al dente. While macaroni is cooking, heat butter in saucepan, stir in found mustard, salt and pepper. Fill a large saucepan with water, and bring to a boil. Place a wire rack in the skillet and the macaroni dish on the rack. Bring pot of water to boil and cook macaroni. Heat a wide, heavy-bottomed skillet on the stovetop for about 8 to 10 minutes. With Thanksgiving just next week, this dish is an easy recipe to lighten the heaviness of that meal - and try it out on your dairy-loving relatives we bet they'll never know the difference. I did stick with the real cheese and butter, however, so I gotta warn you that it's not vegan. I swapped out the dairy milk for our almond milk in this classic mac & cheese recipe and it came out pretty darn good. ![]()
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