Almond Milk Mac And Cheese Recipes

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ALMOND MILK MAC AND CHEESE



Almond Milk Mac and Cheese image

I'm lactose intolerant and almond milk has become my favorite dairy alternative. When coming up with a way to use my almond cheese, I based my recipe off of a lite mac & cheese recipe and this may be even lighter on calories! I like to mix ketsup in before eating for extra flavor though. Its good heated in the microwave the next day too.

Provided by abigailmericle

Categories     Lactose Free

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup almond milk (I use Silk brand)
1/2 tablespoon lactose-free margarine
1 tablespoon flour
3 ounces vegan mozzarella cheese (shreaded) or 3 ounces vegan mozzarella cheese (shreaded)
3 ounces vegetarian cheddar cheese (shreaded)
6 -8 ounces rotini pasta (Cooked, drained and kept warm)

Steps:

  • Melt margrine in 2 quart sausepan over medium heat.
  • Mix in in flour
  • Stir in 1 cup almond milk
  • Heat to bubbling.
  • Slowly mix in cheeses, stiring and heating until fully melted and bubbling again.
  • Heat oven to 350
  • Add spiral pasta to 1-2 quart cassarole dish
  • Pour and mix cheese sause into pasta compleatly.
  • Heat through in oven 5-10 minutes.

Nutrition Facts : Calories 165.7, Fat 0.7, SaturatedFat 0.1, Sodium 2.2, Carbohydrate 33.4, Fiber 1.4, Sugar 0.8, Protein 5.8

BUTTERNUT SQUASH MAC AND CHEESE FROM ALMOND BREEZE



Butternut Squash Mac and Cheese from Almond Breeze image

Pairs well with a crisp autumn day and good company. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 35m

Yield 8

Number Of Ingredients 11

4 cups diced butternut squash
2 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 pinch ground nutmeg
1 (15 ounce) can white beans, drained and rinsed
8 ounces white Cheddar cheese, shredded
3 cups packed chopped kale
1 pound whole wheat (or alternative grain) pasta
salt and ground black pepper to taste
Additional shredded Cheddar cheese for topping

Steps:

  • Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
  • Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
  • Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
  • Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
  • Cook the pasta according to package directions, drain, then mix with the sauce.
  • Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 63.7 g, Cholesterol 30.8 mg, Fat 11.8 g, Fiber 9 g, Protein 19.5 g, SaturatedFat 6.4 g, Sodium 369.7 mg, Sugar 1.6 g

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