Easy Cheezy No-Burger Macaroni
Ready in 20 minutes, this easy-to-make comfort dish is just like the yumminess we all had as kids, only without the wheat, meat, and dairy! Also avoiding grains? I've included a pasta-free option as well.
Servings 4
Ingredients
For the Easy Cheezy Sauce (or see notes for a link to my unprocessed option)...
- 1 1/2 cups non-dairy cheddar shreds Daiya and SoDelicious are my favorites (choose nut-free options if necessary)
- 1 cup plain/unsweetened non-dairy milk (nut-free if necessary)
- 1 Tbsp + 1 tsp white miso paste
- 1 Tbsp nutritional yeast “nooch”
- 1 Tbsp cornstarch or substitute arrowroot or tapioca starch
- black pepper, to taste
Everything else...
- 8 oz gluten-free *macaroni, or regular wheat macaroni if gluten isn't an issue My favorites are Banza Elbows or GoGo Quinoa Organic Red & White Quinoa Macaroni
- 1 patty Beyond Meat Burger or 2/3 cups Gardein Beefless crumbles or vegan beef-style crumbles of choice
Instructions
- Heat a large, oiled skillet to medium heat to brown the "meat." If using a Beyond Meat patty, crumble the patty into the hot skillet. If using crumbles, add them, still frozen, into the skillet. Cook, stirring occasionally until browned, about 3 - 5 minutes. Remove from skillet and set aside.
- Cook pasta according to package directions.
- While the pasta cooks, start your cheez sauce. If needed, wash your large skillet or wipe it clean (for me the Beyond Patties stick a little so it needs a good washing. For crumbles, I simply wipe it clean). Heat the skillet back to medium heat and add the milk, cheese shreds, miso paste, nutritional yeast,and a little pepper (or a lot of pepper if you're like me!). Whisk until cheese and miso are melted, and the sauce is smooth. Sift in the cornstarch, whisking the entire time.
- Add the "meat" and pasta to the skillet with the cheez sauce. Stir well and cook another couple minutes until pasta and "meat" are reheated. Serve and enjoy!
Notes
*For a grain-free macaroni, substitute steamed cauliflower. Steam florets from a large head of cauliflower for 10 - 15 minutes, or until soft. If desired, to draw out moisture, you can next roast the florets at 400°F for 10 minutes. Break the florets into smaller pieces when stirring them into the cheez sauce.
For a whole food, unprocessed cheez sauce, use the sauce from my recipe for Mock-A-Roni n' Cheez w/ Facon Bacon (made from almonds). This link also includes instructions for using cauliflower.