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Mac n Cheese
Think a dairy-free Mac n Cheese won’t compare to the real thing? We challenge you to a bake off with our Heavy Whip!
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
8 ounces dried elbow pasta
1 ½ cups Califia Farms Heavy Whip
1 ¼ cups vegan shredded cheddar cheese, divided
¾ cup vegan shredded monterey jack or colby jack cheese
1 tablespoon vegan butter
½ teaspoon kosher salt, plus more to taste
¼ teaspoon smoked paprika
1 teaspoon dijon mustard
⅓ cup panko bread crumbs
Directions
01
Heat oven to 400°F. Lightly butter a 1-quart baking dish. Boil the pasta in a large pot of salted water. Cook until al dente, drain, and set aside.
02
While the pasta is cooking, add Califia Farms Heavy Whip to another large pot set over medium-low heat. Once the heavy cream begins to steam, add 1 cup of the cheddar cheese, ¾ cup of Monterey jack cheese, and the vegan butter.
03
Continually whisk the mixture until a smooth sauce forms. Remove from heat and whisk in the salt, smoked paprika, and dijon mustard.
04
Add the drained pasta to the sauce and toss to coat. Taste, and add additional salt if needed. Transfer ½ of the pasta to the prepared baking dish and top with reserved ¼ cup of cheddar cheese followed by the remaining pasta. Sprinkle the bread crumbs on top.
05
Bake for about 10 minutes, or until bubbling, then place under the broiler for a few minutes to brown the top. Let cool for 5 minutes before serving.
