Finding balance with food, movement, and community for my (dairy-free) family.


Saturday, May 14, 2011

Non-Dairy Mock-Mac & Cheese

We've been trying all sorts of experimental fruit and veggie concoctions for breakfast lately, but, sadly, I've been too swamped to blog.   Having this blog here helps push me to stay focused on our food reforms, but I'm lousy at finding time to actually get here and write out what we're doing!  

Anyhow, by request, a non-dairy recipe that has no veggies in it whatsoever, but is nice comfort-food when transitioning to a non-dairy diet.    My husband was quite disappointed with this the first time we made it because he was hoping for a super-gooey-cheesy replica of the homemade macaroni and cheese dish we made in a former life, and this didn't live up to what he had in mind.  However, it's now one of his favorite comfort meals.  

It's not going to fool a child accustomed to a Kraft Mac&Cheese.  I prefer to think of it as pasta and sauce so as not to put too high an expectation on it's cheesy qualities.  

Traditional Macaroni and Cheez
From the Ultimate Uncheese Cookbook by Jo Stepaniak

2 ½ cups dry elbow macaroni
2 T olive oil
1/3 C flour
½ tsp dry mustard
Pinch of cayenne
1 ¾ cups plain nondairy milk (we like coconut milk beverage or hemp milk best for this), heated
½ C nutritional yeast flakes*
salt and pepper
½ cup packed whole-grain bread crumbs
Optional:  diced ham

  • Preheat oven to 375 degrees.  
  • Grease an 8 inch square baking dish. 
  • Cook noodles according to the package directions.  Drain and set aside.
  • In a saucepan, over medium heat, heat oil.  
  • When oil is hot, stir in flour, mustard and cayenne.  
  • Gradually add heated milk while stirring.
  • Cook 2-4 more minutes until the sauce is the consistency of thick cream.
  • Remove pan from heat and add nutritional yeast flakes, mixing well.
  • Season to taste with salt and pepper. 
  • Stir in macaroni and the optional diced ham.
  • Pour into greased baking dish.  Sprinkle with bread crumbs (if using). 
  • Bake 25-30 minutes. Let rest 5 minutes prior to serving.  

*Nutritional yeast flakes are available at health food stores.  They have a cheddar-ish flavor (at least to some on who hasn't had cheddar cheese for a few years).  They are a mustard yellow color.  

1 comment:

  1. Thanks for posting the recipe. Now I need to go and get some yeast flakes. Fingers crossed this is something my child will eat! Eating is such a nightmare.