Mac and cheese is a family favorite and this creamy recipe is no exception. This allergy-friendly recipe will have even the most discerning cheese lover head-over-heals in love.
Course Main Dishes, Sides
Cuisine kids, plant based, vegan, vegetarian
Keyword allergy friendly, comfort recipe, kid friendly, mac n' cheese
Cook noodles until they are al Dante, about 5 to 6 minutes, careful not to overcook or they will become mushy after baking. Drain and place in a 9x12 casserole dish.
Steam potatoes and carrots separately.
Using a blender, add sauce ingredients including half of the plant-based milk. Continue to add plant-based milk until the sauce is smooth and about the consistency of thin-ish gravy.
Pour cheesy sauce over the noodles in your casserole dish and stir to coat noodles. Sprinkle the top with breadcrumbs and cover with foil.
Cook for 15 minutes, remove foil and broil for 2-3 minutes until breadcrumbs are slightly browned if desired.
Notes
*I like Jovial or Tinkyada elbow noodle brands, they stay together the best and do not get mushy when reheated for leftovers
You may find your cheesy sauce is too thick, this can vary depending on your blender
Add extra plant-based milk to reach desired consistency
I like to make a double batch fo cheesy sauce and store it in an air-tight container in the fridge (for up to a week) and use it later for nacho cheese sauce or top tacos with it!