If you like to prep your meals on Sunday prior to the week beginning, this is a great meal to add to the rotation list. The dairy free cheese sauce (I know, oxymoron right?) is perfect for making ahead and freezing. This way, when you decide to make this dairy free Mac N’ Cheese for dinner one night, all you have to do is cook the pasta and reheat the sauce. At that point, dinner is literally ready in 15 minutes. And when you are cooking pasta, you of course will be using Ancient Harvest’s Supergrain Elbows, right?
Well that is a no-brainer, of course you are! Ancient Harvest has the best texture out there on the market so when you have it for leftovers, it’s still just as good.
You really cannot beat that. And after a long day of chasing the kiddos or at the office, who wants to think about what’s for dinner, let alone actually make it? Since it’s freezable, you are taking steps to healthier eating at night instead of grabbing for the phone and ordering take out.
Switch up the types of veggies you add to this Dairy Free Mac N Cheese recipe to introduce your little ones to new greens. Try peas, kale, or even spinach in place of broccoli for a nutrient-dense dinner option.
- 1 box gluten free elbows pasta
- 1 small head of broccoli, cut into florets
- 1/2 c. cauliflower florets (or use peeled potato)
- 1/2 c. butternut squash, cubed
- 1/4 c. carrots, cubed
- 1/2 c. nondairy milk, unsweetened
- 1/2 c. vegetable broth (I use Better than Bouillon)
- 2 Tbsp. gluten free flour
- 3 Tbsp. nutritional yeast
- 1/2 tsp. mustard powder
- 1/2 tsp. worcestershire sauce (omit for soy free option)
- 1/4 tsp. sea salt
- In a pot with 2 cups of boiling water, cook the cauliflower (or potato), butternut squash, and carrots until tender (approx. 15 minutes). Drain.
- Cook the pasta as directed on the box. One minute before the cooking time is over, add the broccoli florets to lightly cook with the pasta. Drain.
- In the same pot cooking the veggies, throw in the nondairy milk, veggie broth, and gluten free flour and cook on medium-high heat. Whisk until the flour blends into the milk and becomes thick and bubbly.
- Whisk in the spices, nutritional yeast, and worcestershire sauce.. Cook for another couple of minutes.
- Add the softened veggies and sauce mix into a high speed blender to smooth out OR place the veggies into the pot with the sauce mix and use a hand blender. If you use a blender you will get a smoother sauce.
- Transfer back into the pot and add the pasta and broccoli. Season as desired.
This sauces freezes so well that you can double the recipe for the dairy free cheese sauce and place half of it into an ice cube tray or a freezer-safe container. Allow to defrost for a quick removal from the container and warm up in a saucepan over medium low heat until heated thoroughly.
This also makes GREAT leftovers. The other day I threw in a small amount of the homemade vegan butter substitute into my leftover dairy free Mac N’ Cheese after I reheated it and it tasted so creamy, buttery, and so dang perfect, I wanted to shout from the rooftops. A recipe’s true test of approval is based off of how well it freezes and tastes as leftovers.
This dairy free Mac N’ Cheese passes the test! Now go stock up on Ancient Harvest pasta and get cooking.
Click here to learn more about Fork & Beans’ sponsors.