Dairy Free Mac and Cheese

    Looking at this picture, I bet you never would have guessed that this is dairy free mac and cheese, but it is!  How does this look just like the real thing you ask?  I'm just about to tell you.  My secret to making it super creamy is oat milk.  Yes, oat milk!  We have found that it has a much better taste with cooking than soy milk.  With Emma's dairy allergy we are always making things dairy free or having the same dishes, one with dairy, the other dairy free.  We have tried both soy and oat milks in cooking, and soy tends to be better with breakfast items, especially the vanilla flavor.  Since oat milk is thicker to begin with, it makes "creamy" dishes the consistency of having real dairy in them.  I honestly can't remember the last time we've used soy milk.  Almond milk is out for us because Emma has a nut allergy too, and coconut milk is good for certain meals, but NOT mac and cheese.  

    To make this sauce, I begin with a roux of flour and butter.  The butter is dairy free.  We buy an oil based butter, whichever is on sale.  Since we usually shop at Aldi, they are generally cheaper than most stores.  After my flour cooks down a bit, I whisk in the oat milk.  Once that has started a low boil, I will add an assortment of dairy free cheese.  We have provolone and cheddar on hand, both the slices and shredded.  Yes, they are costly, but definitely worth if for my kids to enjoy foods that normally have dairy.  

    Don't worry!  I also have a dairy version of the mac and cheese on the blog for you, which is EXTREMELY easy!!!  Even easier than this dairy free version.  I'm sure you love cooking recipes without many steps, don't you?

Ingredients:

• 1 lb elbow macaroni noodles
• 2 tbsp of non-dairy butter
• 2 tbsp flour
• 1 1/2-2 c. of oat milk
• 1 c. shredded cheddar cheese
• 2 slices each of dairy free provolone and cheddar cheeses
• salt and pepper

Directions:

• Heat a large pot with 4 c. water.  Bring water to a boil.  Season with salt.  Once the water boils, drop the pasta and cook until al dente, just shy of the time on the box.  Drain.  You don't want to cook your pasta all the way through because you will be warming it in the cheese sauce.  It will continue to cook in the sauce.
• In a medium skillet, melt the non-dairy butter.  Once melted, add flour.  Whisk together and allow flour to cook out a bit.  It will become slightly brown.  
• Whisk in the oat milk.  Continue to whisk to mix in all of the bits of flour and butter.  Season with salt and pepper.
• Once the milk has come to a low boil and all of the bits are combined, add the cheeses.  Stir until well combined.
• Add pasta to the sauce.  Stir to combine.  Adjust any seasonings.

You are ready to serve and ENJOY!!!