I am always trying to create alternatives to casein laden foods so that Bunny can enjoy some creamy, cheesy, delicious eats. A few years back my friend Mathew taught me to make a mac and cheese casserole and today I modified his basic recipe in an effort to make it Bunny-friendly.
It was so incredibly delicious that I wanted to share it. Everyone LOVED it. I topped it with a sprinkle of the focaccia breadcrumbs that I made yesterday. The breadcrumbs just gave this casserole a little bit of crunch that was texturally nice! My girls devoured it. I have actually never seen Bunny eat so much. I think that this would be really great with asparagus mixed in, but Bunny and Lila weren't feeling it tonight.
Here's what you need:
1 box elbow pasta- cooked el dente
1/2 cup flour
3 tbsp earth's balance
4 cups veggie stock (I like better than bouillon veg base but you can use whatever you want)
1 cup almond milk
1 container of vegan cream cheese
1/2 bag daiya cheddar cheese
salt and pepper to taste
1/4 cup corn starch whisked with water (add if you need to thicken the cheese sauce).
Seasoned breadcrumbs
Here's what you do:
Make a roux by whisking the flour and the earth's balance.
Add veggie stock and milk and mix over medium/high heat, whisking constantly.
Add cream cheese and daiya cheese, whisk until mixed fully
Add Salt and Pepper
If your cheese mixture is a little bit runny, add a bit of cornstarch that has been dissolved in cold water and whisk it on high heat until you've achieved the desired thickness.
Use a glass casserole dish and pour the cheese sauce over the macaroni noodles. Top with seasoned breadcrumbs.
Bake at 375 degrees for 30 minutes!
My girls were crazy for this!!!!!!
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