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.