For reasons uknown I’ve never been an enormous mac pc and cheese lover. That’s odd, right? I know that some people consider it to become the best comfort and ease food on the planet but I err around the breakfast side. As a kid, I desired cereal or my Dad’s pancakes a lot more than any dinner type food.
But let me tell you something… things straight up changed after I created this recipe. I was in fact quite surprised that macaroni and cheese could be this great. Incredible, actually. The greatest thing is that it’s better for you, lactose free and SO easy to make – all you need is a container, a strainer and some delicious ingredients.
I understand it probably noises a little crazy that I’m building claims like BEST MAC AND Parmesan cheese EVER, but you’ll never know before you try it. The mozzarella cheese sauce is incredibly creamy, ooey-gooey no one can tell that it is lactose and soy free of charge! WHILE I was doing a photoshoot of this recipe I kept spooning the macintosh and parmesan cheese into my mouth; I’m letting you know I simply couldn’t help myself.
Now I know some of you are lactose intolerant, others of you might be looking for healthier choices, so we should discuss this awesome cheese alternative.
Yes, it actually tastes like cheese. And guess what? It melts too! Want proof? Simply look at the photos below.
The GO Veggie! Cheddar shreds I used in this formula are tummy-friendly and much better than dairy parmesan cheese – 50% even more calcium, nearly the same amount of proteins, half system.drawing.bitmap, 35% fewer cals and no cholesterol or saturated fat. Actually, 1/3 of a cup only offers 70 calories and 4g of extra fat. I was pretty happy about this. (For my vegan friends, Move Veggie! also makes a completely dairy free line).
Please make this AMAZING macintosh and cheese. You may never get back to the iced or boxed stuffed. Bonus: It’s the least complicated thing to whip up if you are craving some convenience food!
1 tablespoon vegan buttery spread
1 ¼ cups of unsweetened almond milk
Salt and freshly ground dark pepper, to taste
Cook noodles according to bundle directions in a large pot. Drain and then pour back into the container. Reduce temperature to low and immediately add buttery spread, almond milk and Move Veggie! Cheddar Shreds. Softly stir using a solid wood spoon until parmesan cheese starts to melt and type into a good and thick sauce. If it’s WAY too heavy, add ¼ cup more of almond milk, just remember we wish creamy, not really soupy mac pc and cheese. Mix in flaxseed meal for added diet if preferred. Add sodium and pepper to taste. Makes about 4 servings. Enjoy!
For added diet such as fibers and omegas, add in the flaxseed food.
You can also stir in peas, cauliflower or broccoli!
I love using whole grain macaroni noodles, but whole grain fusilli would also work.
Feel absolve to make use of real butter rather than a vegan buttery spread if you aren’t dairy free of charge.
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