But I prefer the stovetop version which is just as quick as the stuff from the box and way tastier. Plate it up and enjoy! (this even tastes good cold)įor the baked version, just pour into a casserole dish, top with more cheese or buttered cracker/bread crumbs, and bake for 30 minutes at 375F. Reheat in the microwave or on the stovetop over medium-low heat until hot, adding more dairy-free milk as needed to thin. Store cooled leftovers in the refrigerator for up to 1-2 days (not freezer friendly). Add the macaroni to the sauce and mix thoroughly. Option to garnish with vegan parmesan cheese and red pepper flakes. I also like to add a 1/2 tsp dry mustard and a pinch of cayenne. I like to add a mixture of sharp cheddar, gruyere, and chevre. Add 3 cups of grated/crumbled/cut up cheese, your choice of cheese. Heat the mixture, stirring constantly, until the sauce thickens. In the same pot that you boiled the pasta, whisk together 1 can of evaporated milk (14oz?), 1 egg, and 1 TB cornstarch. Drain and transfer to the prepared baking dish. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes it will finish cooking in the oven. Cook macaroni until done to your preference (some people like al dente, others like softer) & drain, set aside Make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. I've been making stovetop Mac N' Cheese this way for the past year:

How to make mac n cheese homemade