Children everywhere love macaroni and cheese! It has been a classic staple in childhood homes since as long as I can remember. I wanted to find a good vegan boxed product or an easy recipe for my son to be able to enjoy this dish, but I couldn’t find anything that I felt good about feeding him. There aren’t that many boxed choices, and the ones that are available are a bit pricey and still included ingredients I’m uncomfortable with. I’m not a fan of the soy-based vegan cheeses used in recipes either. So what’s a momma going to do??
In to the kitchen I went to create a safe and healthy Macaroni ‘un’ Cheese. The pun is very much intended
Macaroni ‘un’ Cheese
Half of a box of gluten free, quinoa penne pasta (usually 1/2 pound)
1/2 cup almond milk
1/4 cup coconut flour
1 tablespoon coconut oil
1/4 cup nutritional yeast
Heat pasta as directed to;
In a medium saucepan over medium-high heat, add the coconut oil until melted completely;
Slowly add in flour and stir continuously with a whisk;
The flour/oil mixture will darken some and become thicker;
Next, add in the almond milk and stir with the whisk;
Once that is incorporated, add the nutritional yeast and stir;
The sauce won’t be really smooth because of the coconut flour, but once you feel it’s smooth enough, it’s ready;
Drain the pasta, rinse with cold water and add it to the sauce;
Mix it all together and serve.
I used this recipe for my one year and it made enough for the main component in his dinner one evening and enough for lunch the next day. He eats a lot so this would be enough for one toddler too. If you have more children or have older children, it might be best to double the recipe and use a whole box of pasta. I use gluten free pasta because I personally think it’s better. My son isn’t allergic, but the less gluten he has, the healthier he will be. Penne pasta is easy for him to grab too so that’s why I chose that. Anything in this recipe can be exchanged to fit what you want to feed your children so feel free to experiment. The coconut flour can be replaced with any type of all purpose flour. The almond milk can be replaced with soy, flax, ect. And the coconut oil can be exchanged with vegan butter as well, although you may have to add a bit more if you decide to use butter. Also, for older children you might want to add a dash of salt and pepper at the end to give it extra flavoring. This is a simple recipe that takes just a few minutes of stirring and mixing. I hope you and your family enjoy it as much as we did!