Almond Milk Mac and Cheese |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I'm lactose intolerant and almond milk has become my favorite dairy alternative. When coming up with a way to use my almond cheese, I based my recipe off of a lite mac & cheese recipe and this may be even lighter on calories! I like to mix ketsup in before eating for extra flavor though. Its good heated in the microwave the next day too. Ingredients:
1 cup almond milk (i use silk brand) |
1/2 tablespoon lactose-free margarine |
1 tablespoon flour |
3 ounces vegan mozzarella cheese (shreaded) or 3 ounces vegan mozzarella cheese (shreaded) |
3 ounces vegetarian cheddar cheese (shreaded) |
6 -8 ounces rotini pasta (cooked, drained and kept warm) |
Directions:
1. Melt margrine in 2 quart sausepan over medium heat.
2. Mix in in flour
3. Stir in 1 cup almond milk
4. Heat to bubbling.
5. Slowly mix in cheeses, stiring and heating until fully melted and bubbling again.
6. Heat oven to 350
7. Add spiral pasta to 1-2 quart cassarole dish
8. Pour and mix cheese sause into pasta compleatly.
9. Heat through in oven 5-10 minutes.
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