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No Cow Macaroni and Cheese

October 26th, 2010 § 2 comments

I’ve been sick all week and after a long day of work with my head pounding and my eyes feeling like they’d been in front of a computer for 9 hours….I wanted a little comfort food.

This is really easy to make and was in a bowl, on the couch, in front of the TV within minutes.

Servings: 4
Preparation Time: 2
Cooking Time: 15

8 ounces brown rice (or other wheat free pasta) macaroni
3 cups Daiya cheddar cheese
3 tablespoons vegan butter
2 cups unsweetened rice milk
1 tablespoon nutritional yeast
¼ teaspoon black pepper
¼ teaspoon paprika
1 tbsp rice flour
rice milk to make slurry (about 1/4 cup)

Boil enough water to accommodate your pasta. Cook according to the instructions on the bag.  Drain, rinse and set aside (while the pasta is cooking, I start my sauce so the draining will actually come near to the end of the making of the sauce).  In a separate pot, melt the butter.  Add the black pepper, paprika and nutritional yeast and stir until blended.

Add the rice milk and over medium heat bring the mixture close to boil.
At this point, I add the cheese.

Daiya cheese is brilliant. It is soy free, and tastes and acts just like real cheese from stretch to melt….this stuff is the best!
In the beginning I wasn’t sure if I should make a whole batch of this recipe as I was home alone and I didn’t know it it would reheat well (as many non dairy cheeses don’t). I remember my brother eating the glutinous, starchy, sticky, Kraft dinner leftovers as a kid and I didn’t know if my cold recipe would come back to life….but Daiya is amazing. Reheated the next day this creamy mix came back just as if it had never cooled down.

Stir constantly as the cheese is melting.

This will take a few minutes, so as I am doing this, I also make a flour slurry in a cup to thicken the sauce a bit.  Take your flour and add a bit of rice milk to it, just enough to make a paste.  When that paste is smooth, add a little more rice milk and keep stirring until its smooth again.  Continue this process until you have a slurry mixture of rice milk and flour that is the consistency of runny wallpaper paste.

Add a bit of the melted cheese mixture into the slurry and stir until combined.  Add a bit more.  Continue to add until the cup is full and then add the slurry mixture back into your sauce (this insures that the flour mix does not heat up too quickly).  Stir until combined and remove from heat.  Continue to stir for a few more minutes.

Taste the sauce to make sure the flour taste has cooked off.  Season with salt more pepper if desired (the Daiya cheese has a fairly strong cheesy taste so this isn’t always necessary).

Add your cheese sauce to your noodles and stir until combined.  You want to make sure you cover each noodle with sauce and that the tubes fill up with cheesy goodness!

Dish into bowls and enjoy

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§ 2 Responses to No Cow Macaroni and Cheese"

  • Michelle says:

    I just made this and it was AMAZING! I usually make grilled cheese sandwiches with Daiya cheese, but I’ve never used it any other way. It was amazing. Those people are geniuses for inventing something so versatile. Also, the recipe was amazing. I’ve almost been a vegan for a year and I just found your website. I want to try out another recipe tomorrow. Keep them coming!

    • SwapMeat says:

      Awesome! Glad you liked it. I LOVE food and refuse to eat anything that isn’t super tasty! I hope you find more things you like and I’ll keep ‘em coming!!

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