Mac and "Daiya" Cheese

Kevin is not a huge Mac and Cheese fan, I know, can you believe it?  I, on the other hand, could have it for breakfast and be a very happy gal.  Finding a vegan Mac and Cheese that is creamy and flavorful is no easy task and I’m always on the look out for a new recipe to try.  Kevin and I  discovered a new brand of non dairy cheese, Daiya, that we really like.   I like a Mac and Cheese that is creamy and also has a crunchy top, and this recipe achieves that.  Instead of using regular bread crumbs I used Panko (which is a little crunchier) and mixed with olive oil and soy parmesan cheese.

Mac and "Daiya" Cheese

(4 servings)

8     oz. pasta

3     cups Daiya style shreds

3     tablespoons vegan butter

2     cups soy/rice/nut milk

1     tablespoon nutritional yeast (health food stores carry, gives cheesy flavor)

1/4  teaspoon black pepper

1/2  cup Panko crumbs or regular bread crumbs

1/4  teaspoon paprika

       pinch nutmeg (optional)

1/4  cup vegan parmesan cheese

       olive oil

Cook pasta according to package. Drain throughly when done. Preheat oven to 350 degrees.

Prepare the cheese sauce while oven is warming. In a small pot, melt the butter. When melted, add the pepper and nutritional yeast. Stir in the milk.  Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently. 

Stir in the macaroni and mix together.  Transfer to an 8x8 casserole dish.  

Mix bread crumbs with parmesan cheese, paprika and desired amount of olive oil.  Sprinkle bread mixture on top of M&C.

Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.

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