This vegan recipe contains no products derived from animals. It’s a family-style favorite, made vegan by Rhonda Swan, an editor on the Metro desk at The Palm Beach Post. You can substitute any short pasta for the macaroni including butterflies, penne and rotini. The vegan products she calls for are available at Whole Foods Market. Serves 12.
Ingredients
2 pounds elbow macaroni
3 10-ounce packages vegan cheddar cheese (Vegan Gourmet)
1 stick vegan butter (Earth Balance Buttery Sticks)
1/2 gallon rice milk or soy milk
2 8-ounce bags mozzarella flavored rice shreds (cheese alternative)
Salt and pepper to taste
Directions
Preheat oven to 350. Cook macaroni according to directions on box, rinse and drain. Put in a large roasting pan. Slice the butter and mix with macaroni. Put milk into medium saucepan over low heat.
Cut up the blocks of cheese into small wedges. When milk just starts to boil, add the blocks and slowly melt into milk.
Season the macaroni with salt and pepper to taste. Once cheese is totally melted into milk, pour into pan with macaroni. Be sure the mixture just covers the macaroni. Stir in rice shreds.
Bake, uncovered, for 2 hours.
