Variation Mac and Cheese
No Cow's Milk Macaroni and Cheese
No Cow's Milk Mac and Cheese
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) vegan shredded cheddar-style cheese [or use sharp shreddable goat or sheep cheeses (not chevre)]
1 can (12 ounces) evaporated goat milk
2 cups almond milk
2 TBSP flaxseed meal
1 teaspoon salt
1/2 teaspoon black pepper
1 tsp garlic powder
1 cup frozen peas
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents except the peas and 1 cup of the cheese--mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 4-6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking. Put in frozen peas, toss, and serve.
No Cow's Milk Mac and Cheese
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) vegan shredded cheddar-style cheese [or use sharp shreddable goat or sheep cheeses (not chevre)]
1 can (12 ounces) evaporated goat milk
2 cups almond milk
2 TBSP flaxseed meal
1 teaspoon salt
1/2 teaspoon black pepper
1 tsp garlic powder
1 cup frozen peas
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents except the peas and 1 cup of the cheese--mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 4-6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking. Put in frozen peas, toss, and serve.