Dairy and Egg Free Baked Macaroni and Cheese

So, I am diverting from the sweet treats and giving you all an amazing comfort food side dish just in time for Thanksgiving. We had our menu set until I tried this recipe for the first time last night and my husband said “You have to add this to the Thanksgiving Menu this year!” I have been a fan of Daiya shredded cheese since my first bite.  I knew it melted well, so I finally buckled down and created a (SO VERY YUMMY!) baked macaroni and cheese recipe. I also used So Delicious Coconut Milk as my milk of choice for this recipe. I have found that the So Delicious Milk is the thickest and most creamy milk substitute in my opinion. Plus it just tastes great! 🙂 Feel free to substitute with your “milk” of choice, but I can vouch for the fact that the coconut milk will thicken up nicely in the first step of the recipe! Enjoy and I hope you will get as much pleasure out of this side dish (or main course?) as we plan to on Thanksgiving Day!

Dairy, Egg and Nut Free Baked Macaroni and Cheese

1 (8 ounce) box of elbow macaroni
2 tablespoons Fleischmann’s unsalted margarine (or substitute of your choice)
2 tablespoons all-purpose flour
2 cups So Delicious Coconut Milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 (8 ounce) bag of Daiya Cheddar Style Shreds, divided

Prepare pasta according to package directions. Keep warm.
Pre-heat oven to 400º.
Melt butter in a large saucepan over medium-low heat. Whisk in flour until it is absorbed. Gradually add coconut milk, stirring constantly until thickened. (It takes about 5-7 minutes to get to a thicker consistency.) Remove from heat. Stir in salt, black pepper, red pepper, half of the bag of Daiya cheese and cooked pasta.  Mix well.
Spoon pasta mixture into a greased 2 qt. baking dish and top with remaining cheese.
Bake at 400º for 20 minutes. Serve warm.

We really enjoyed having a typical cheesy side dish that would normally be off limits in our home. My four year old had two large helpings and as he was eating he said “Now I can eat macaroni and cheese like all my friends!” This is the reason why I bake and create “normal” foods into allergy free creations. The smiles I got from my son (and my food allergy free husband for that matter!) last night were so worth the time spent coming up with this recipe! Again, I hope you will enjoy this as much as we did!



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