I miss CHEEEEEEEESE! Or, at least, I thought I missed cheese. I had a hankering. Mac n' cheese is one of my very, very favorite things to eat. And maybe by now my daughter's system is more mature and can handle dairy, but it just wasn't a risk I was willing to take. I guess I just do things the hard way. But at least I knew there was a way, and that way was in the kitchen!!!
I had to make a dairy free version of mac n' cheese. And it's almost [inadvertently] vegan but for two egg yolks...which you could totally omit. And I know that I fell down on the picture taking (once again), and I'm sorry for that. It's just that I am busy eating and then I plum forget. *Sigh* It's beautiful, I promise.
I wasn't even going to try this one on my husband because I figured, "Yea, that'll go over like a lead balloon." But after my girlfriend told me about how awesome it was, I was feeling really confident. What do you know--my husband loved it! Go figure! So, don't take my word for it, take my husband's: this is one good dairy free imitation.
The more I get into this dairy free lifestyle stuff, the more I realize it just isn't that bad. This dish proves that. It's also just something different than your usual. So dairy free or not, I suggest you get in that kitchen and give it a whirl...because it's pumpkin season! (Don't make me put on my yoga pants and Uggs, and pumpkin latte in hand, tell you again!!!)
Billie's Mock N' Cheese
Time: About an hour | Serves 6 | Difficulty: Eeeeeaaaassssy
1 pound of elbow macaroni
1 30 ounce can of pure pumpkin
1 15 ounce can coconut milk
1 cup almond milk
2 egg yolks
3 garlic cloves, minced
4-5 dashes cayenne pepper
salt and pepper, to taste
extra virgin olive oil
Breadcrumbs
Method:
Preheat your oven to 350 degrees.
Grease a large casserole dish (butter is fine if you're eating the dairy, otherwise, coconut oil is terrific as well), and set aside.
Make elbow macaroni according to manufacturer's directions. When done, drain and set aside. What I did was make my pasta and then I used the same pot for the next step. This was mostly because I only wanted to use one pot. Call me lazy.
In a big pot, heat the olive oil over medium high heat. Add your garlic and cook a couple minutes. Add the pumpkin, coconut milk and almond milk to the pot and bring to a bubble. Add the tofutti, cayenne, salt and pepper. Cook and stir until the tofutti has fully incorporated.
Add the cooked (and drained) pasta to the pot, along with the egg yolks and stir to combine. Once combined, pour into your prepared casserole dish. Top generously with the breadcrumbs.
Cook the whole thing in the oven for 35-45 minutes or until the breadcrumbs are golden and crispy and the sauce is bubbling well in the pan!
Enjoy with a person you love.
Method:
Preheat your oven to 350 degrees.
Grease a large casserole dish (butter is fine if you're eating the dairy, otherwise, coconut oil is terrific as well), and set aside.
Make elbow macaroni according to manufacturer's directions. When done, drain and set aside. What I did was make my pasta and then I used the same pot for the next step. This was mostly because I only wanted to use one pot. Call me lazy.
In a big pot, heat the olive oil over medium high heat. Add your garlic and cook a couple minutes. Add the pumpkin, coconut milk and almond milk to the pot and bring to a bubble. Add the tofutti, cayenne, salt and pepper. Cook and stir until the tofutti has fully incorporated.
Add the cooked (and drained) pasta to the pot, along with the egg yolks and stir to combine. Once combined, pour into your prepared casserole dish. Top generously with the breadcrumbs.
Cook the whole thing in the oven for 35-45 minutes or until the breadcrumbs are golden and crispy and the sauce is bubbling well in the pan!
Enjoy with a person you love.
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