The Perfect Baked Macaroni and Cheese

So you are about to find out that I am a geek!

Yes - history class!

I did some research on Macaroni and cheese and you would be interested to know (or you may not be interested to know - what? I said I was a geek!) that it came to America pretty much after it was tasted at some upscale Italian Restaurant in the 18th century, and became the rave by those who tried it.

So, thanks to high requests, and some flat out demands, it became a staple in America.

Buuuut not so fast! Everyone could not get their hands on Mac n' Cheese just then! It was initially thought to be only for the upper class (just like peanut butter - in case you wanted to know that too). Then, miraculously one day thanks to cookbooks and advertisements, the middle class got a taste of macaroni, then the lower class, and soon it came to be known as "common cookery".

And the rest is history! Common cookery became the favored amongst all classes, and I am sure happy it did because I love macaroni!

Now for all of you who could care less about history rants (whew!)  :) 

Today I share with you a recipe that has been highly loved by my Instagram community of followers!

Here is my vegan and gluten free baked macaroni and cheese!

Ingredients
1/2 bag of Tikyada or Schar gluten free macaroni noodles (or shells)
2 cups of organic soymilk 
1 cup of water
2 heaping tbsp nutritional yeast (make sure its gluten free)
1/2 container Tofutti Cream Cheese
1-1/2 bags Daiya Cheese, cheddar
1 large tbsp Galaxy vegan parmesan
1 1/2 tbsp Mrs. Dash table blend (optional)
Celtic sea salt, to taste
White pepper, to taste

Directions 
Prepare macaroni according to directions on the package. Remove and drain noodles once ready.

Preheat oven to 400 degrees Fahrenheit 

In a stock pot over medium heat, mix together: 1 bag of cheddar Daiya cheese, milk, water, cream cheese, Parmesan, Mrs. Dash, salt, and white pepper until smooth in consistency.

Pour macaroni noodles into the stock pot, once the mixture above is smooth. Mix well.

Next, pour 1/2 macaroni noodles (with sauce) into a baking pan.

Now add 1/4 bag of both Daiya cheeses on top of the first layer of macaroni.

Now, pour in last 1/2 of the macaroni noodles into baking pan (so as to layer). 

Add rest of Daiya cheese to top.

Bake until ready to eat...usually takes 30-45 minutes or so.

Thank my husband for making this recipe....the BEST! xoxo ~Bella

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