Baked Macaroni and Cheese

1. 1

   Preheat oven to 375 F. Spray or grease a casserole dish with either the Earth Balance or Glicks cooking spray which are both gluten-, soy- and dairy-free.

2. 2

   I used an oval baker (roughly 9- to 10-inch size).

3. 3

   Cook macaroni according to package directions and drain well.

4. 4

   While the macaroni is cooking combine 1 1/2 cups of the cheese, flour, mustard, salt and pepper in a large bowl.

5. 5

   Combine this with the cooked and drained macaroni.

6. 6

   Add the non-dairy milk and pour into the prepared casserole dish.

7. 7

   Top with the remaining cheese alternative and dot with the Earth Balance.

8. 8

   (This step is optional.)

9. 9

   Put it into the heated oven and bake for 45 minutes or until firm and golden brown.

10. 10

    Remove dish from oven and set it on a rack.

11. 11

    Let it sit for 10 minutes to firm up prior to serving.

12. 12

    Notes: For the macaroni, I like to use either the Schars or Bonavita brands which are both made from corn and stay firm when cooked.

13. 13

    Regarding the cheeses, I like to use either the Daiya or Veggie brands.

14. 14

    Regarding the flour, I like the Bobs Red Mill brand.

* Per serving · 4 servings · Values may vary.

No additional tips available.