I made this a while ago, but just now got around to posting it. Mac & Cheese seems to fit in well with my recent comfort food theme, anyway.
*Just a little caveat to prevent confusion for my long-time readers before I begin: I still have issues with whole milk. Whether it’s an allergy, or an intolerance, or a medical issue is still to be determined. But, I was in a particularly contrary mood when I made this, so I went with the whole milk, and subsequently had problems later. I AM IN NO WAY ADVOCATING DOING THIS. It was a boneheaded move prompted by frustration, but it doesn’t mean I should deprive you of a good recipe recommendation, either.
I have a Crockpot Mac & Cheese recipe that uses dairy but no whole milk here.
This Baked Mac & Cheese recipe came from page 117 of the book, “Everyday Vegetarian Recipes”, published by Hinkler in 2011. For copyright reasons, I can’t reproduce it in its entirety, but it’s under $5 used. For overseas friends, note this book uses both Centigrade and Fahrenheit, as well as Gas Mark notations.
Below are my substitutions:
- I skipped the onions because, “What? No.”
- I didn’t have breadcrumbs, so I mixed 1/4 cup cornmeal with 1/4 cup parmesan and 1/4 cup nutritional yeast. This produced too much topping, but I didn’t really mind- it was good.
- They have it listed at a 15 minute bake time. It took 30+ minutes to bake, plus finishing it off with 5 minutes on the Broil setting to brown the top.