Updated: Oct 30, 2021
Gluten free? Dairy free? Vegan? No problem! Try this recipe and enjoy macaroni and cheese once again!
(pictured above is the regular recipe...not the EXTRA CHEESY SAUCE)
Cook Time 20 minutes
12 oz Barilla Gluten Free Elbow Pasta
3 tbsp vegan butter
1 tbsp garlic oil
1 cup unsweetened almond milk
1/2 cup chicken broth or water
8 oz Violife cheddar shreds
8 oz Violife Mozzarella shreds
2 tsp dried parsley flakes
Salt and black pepper to taste (I recommend starting with 1 1/2 tsp of salt and 1/4 tsp black pepper)
EXTRA CHEESY SAUCE: add additional 1/3 cup unsweetened almond milk and 3/4 cup Violife cheddar shreds ( you will need to buy two bags of cheddar shreds for extra cheesy) If it gets too thick for your liking I recommend using more chicken broth or water to make it thinner.
1) To cook the noodles follow the directions on back of the box.
2) While the noodles are boiling, melt butter on medium-low in a large sauce pan. Once the butter is melted add garlic oil, almond milk, water, cheddar shreds, mozzarella shreds, parsley flakes, salt and pepper. Stir continuously until all ingredients are melt and mixed throughly. Use a whisk to mix the cheese sauce. Continue to whisk until fully melted. Don't walk away from cheese sauce while on the burner. Your cheese sauce may burn easily.
3) Once the noodles are cooked, strain the noodles, put back into the pot you cooked the noodles in and fold in the cheese sauce. Let sit for 5 minutes before serving. Stir again before serving.