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I concocted a macaroni and cheese recipe to play along with Money Saving Mom's Freezer Lunches Series.
My boys are big eaters so these little cups may not be enough, but I can definitely see them eating these along with some dairy-free Hebrew National Hotdogs. It's starting to feel like we don't even have food allergies around here....mac & cheese is new to us this month! Thank you, Daiya Cheese! I also used Daiya Shredded Cheese in our freezer bean burritos. If you would like to try some free Daiya, see the bottom of my post on how to enter to win some! (EXPIRED)
The winner is Carolyn Tran! Thanks for entering, Carolyn!
Now back to the recipe.....
3 cups Silk original almond milk
2.5 Tb corn starch
8oz dairy-free Daiya Cheddar Cheese (1 bag)
Tinkyada rice macaroni
1 tsp sea salt
16 muffin liners
Preheat oven to 350.
Cook pasta. Rinse and drain.
In a medium saucepan, start heating 2 cups of dairy-free milk. Save back 1 cup of milk, and whisk in 2.5 Tb of cornstarch until mixture is smooth. Slowly add milk and cornstarch to the saucepan of milk.
Add salt and pepper to saucepan.
Add in 8oz. package of dairy-free Daiya Cheddar Cheese, and stir until melted.
Reduce heat and let cook another 5 minutes until thickened.
Place muffin liners in muffin tin and fill muffin liners with the mac & cheese mixture.
Bake 15 minutes or until golden brown. Cool before serving.
You can also skip the individual servings and baking...and just serve it up hot out of the pan!
Posted by Once A Month Mom
After baking and cooling, remove mac & cheese from muffin tins. Place on cookie sheet. Place in freezer until frozen through. Then place frozen servings into a freezer bag and seal. Heat 1-2 minutes in microwave when serving.
Remind me to take these out of the FOIL wrappers when I microwave them, will ya?!
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