Finally, the complete recipe for my mac and cheese…THE best mac and cheese you’ll ever eat…EVER!
I’m currently waiting to hear back from the Daiya website to see if my video for their “Get cooking contest” will be posted on their youtube channel. This is the recipe I submitted. I have only about 3 days til the contest ends and the winner is based on most views, so not thinking I’m gonna sweep this thing, but I wanted to spread the word about this M and C.
PS: They posted it!
So, here goes:
*For the cheese sauce:
3 tbsp butter (Earth Balance)
3 tbsp flour
2 1/2 cups rice milk
1 tsp salt
1 tsp pepper
1 1/2 tsp mustard powder
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp 21 season salute (trader joes)
1 tsp fresh grated nutmeg
1 1/2 tbsp Nutritional Yeast flakes
1 1/2 tbsp tofutti cream cheese
2 cups (1 package) Daiya Mozzarella Style Shreds
1 lb Pipe Rigate pasta
*For the bread crumb topping:
1 cup Panko bread crumbs
3 tbsp Earth Balance
1 tsp salt
1 tsp 21 season salute
2 tbsp fresh parsley
Preheat your oven to 375
Bring a large pot of water to boil. While you’re waiting for that to happen, on low flame melt 3 tbsp butter with 3 tbsp flour, whisk to combine and let cook until the flour flavor cooks away (about 2-3 mins) now whisk in your rice milk until smooth. Start adding your spices. Salt, pepper, mustard, garlic and onion powder, 21 season salute, and whisk this all together, now grate your nutmeg into that and whisk til all is incorporated. Now whisk in the nutritional yeast and add the Daiya Cheese! Keep whisking on low flame until the sauce is smooth and creamy, and turn off the heat.
Now that your water is up to a boil, add a little salt and the pasta. Stir pasta occasionally and cook til al dente (see package instructions, but usually 7-9 mins).
After you’ve drained your pasta, pour back into the pot you boiled it in and pour your cheese sauce over it, and toss gently to coat the pasta completely. Transfer the coated pasta to a large casserole or baking dish.
To make the bread crumbs, all you do is just combine the panko, butter, salt, pepper, 21 season salute and parsley in a bowl and microwave to melt the butter. Stir to blend all ingredients and sprinkle over the top of the mac and cheese. Now just bake at 375 uncovered for 15-20 minutes to brown the bread crumbs.
Once browned, remove from oven, cool for a few moments and dig in, because you won’t be able to contain yourself, I guarantee !
Let me know what you think!