Looking for a quick weekday lunch or dinner for the littles? This Mac and Cheese is rich and creamy, dairy free, and you don’t even need your strainer because you boil the macaroni right into the almond milk.
You can't go wrong with a bowl of mac and cheese! But this time it's even better, because this recipe is nutritious, delicious, and a true one-pot meal - easy to prepare and easy to clean up. It's perfect for the littles, the middles, and even the grown-ups. You can serve this as a simple and flavorful weeknight meal for the entire family.
Sometimes I fold in boiled broccoli to make sure Cecily gets some extra veggies, and if John and I are eating it too, we might throw in some chili flakes, fresh basil, or a drizzle of truffle oil. You can get as creative as you'd like without having an hour long clean up at the end a busy day. As summer winds down and the fall routine begins kicking into action, these are the types of meals and recipes we all need more of!
Watch how this is made HERE.
Prep Time: 2 Minutes
Cook Time: 8 Minutes
Yield: 3-4 Kid-Size Servings
1 ½ cups elbow macaroni
1 teaspoon kosher salt for seasoning (more if desired)
1 ¾ cups unsweetened plain almond milk
1 teaspoon ghee or butter
¼ cup nutritional yeast
½ cup boiled broccoli (optional)
Add the elbows and 1 ½ cups of the almond milk to a small pot, season with salt, and bring to a boil, stirring a few times as it cooks.
Once the pasta is cooked, about 8 minutes later, reduce to low heat. Add the ghee or butter, nutritional yeast, and remaining ¼ cup of almond milk. Stir until the consistency is smooth and creamy, about two minutes.
Remove from heat, fold in optional broccoli now if desired, and then transfer to a bowl for serving.