Julie's WORLD FAMOUS Mac 'n' Cheese
Ingredients:
2 c (dry) elbow macaroni (cooked)
2 tbsp butter or Smart Balance organic non-dairy buttery spread
1 c sour cream or Tofutti Sour Supreme non-dairy sour cream
1/2 c Arrowhead Mills organic all-purpose flour
4 c skim milk or plain non-dairy milk (soy works best)
2 c low fat heavy cream (is that even possible?) or soy "creamer"
6 c shredded cheese of choice, my personal recipe calls for:
2 c swiss
2 c mozzarella
2 c extra sharp cheddar
*vegans substitute 3 c shredded mozzarella-style almond cheese and 3 c shredded cheddar-style almond cheese
(do not use soy or rice based cheeses)
(do not use soy or rice based cheeses)
1 tbsp dill weed
1 tbsp mustard seed
1 tbsp horseradish
salt, pepper, cayenne, and paprika to taste
topped with crumbled italian style croutons and grated parmesan cheese or Galaxy Nutritional Foods Vegan Grated Topping
Directions:
Over medium heat, melt butter in large sauce pan; remove from heat
Stir in sour cream and flour to create a roux or "paste"
Whisk in milk and cream until smooth
Return to heat and bring to a boil
stirring, and scraping the bottom constantly
stirring, and scraping the bottom constantly
Reduce heat to simmer and stir in herbs, spices and horseradish
Simmer 8-10 minutes, stirring often, until thick
Remove from heat and stir in cheeses until melted
Add macaroni and stir until well-coated
Pour into large baking dish (bigger than 9x13)
Top with croutons, parmesan cheese, and paprika
Bake at 350 for 20 minutes (or until golden and crispy on top!)
