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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My roommate can't do dairy, so I came up with a dairy-free alternative to mac & cheese. The result was something in between alfredo and m&c. We really liked it, especially since we didn't feel guilty about its ingredients (healthy.) Ingredients:
1 cup whole wheat pasta (i used penne) |
7/8 cup almond milk |
1 1/2 tablespoons whole wheat flour |
1/8 cup margarine (olive oil spread is better for you) |
4 slices soy cheese (i used veggie slices) |
1 teaspoon black pepper |
Directions:
1. Cook pasta one minute less than the minimum cook time on the box.
2. When pasta is halfway done, melt butter and almond milk over medium heat.
3. Stir in flour and pepper.
4. When mixture begins to bubble, add cheese. Stir in the melting cheese until fully blended.
5. *Keep an eye on the pasta! (drain and set aside when done)*.
6. Allow cheese sauce to thicken for about 3 minutes, lowering heat if neccesary.
7. Stir pasta into sauce. When cheese has thickened to your likeness (remember as it cools it will thicken a bit more) spoon in dishes and serve hot.
8. Enjoy!
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