This recipe of dairy-free mac & cheese is one of my children’s favorite meals. I’ve tried other recipes that require a number of spices, crackers or other additives and they don’t come close to this version. With only four ingredients, you’ll be able to make fast, delicious and creamy mac and cheese you and your family will love!


1 box of your pasta of choice
2 tablespoons non-dairy margarine (we love Earth Balance)
1 cup non-dairy milk (we use Rice Dream)
2 cups Daiya non-dairy shreds (I mix both cheddar and mozzarella shreds)

Boil water in a large pot and add pasta. Cook per directions. While the pasta is cooking, add dairy-free margarine into a separate, smaller sauce pan and heat on low. When the margarine is melted, stir in the dairy-free milk. Then add cheese shreds and cook over low/medium heat for about 6-8 minutes, continuously stirring to prevent burning. After a couple of minutes, you’ll notice it will thicken into a sauce. Continue to heat and stir until it’s a smooth and creamy sauce. Drain the noodles and put back into the pot. Add the sauce to the noodles and mix until even.

You can also add diced chicken, hamburger crumbles or hot dogs. Let cool and serve. Save your leftovers in the fridge; it reheats well in the microwave.

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** Note: You may have seen me post another version of this recipe in the past. I’ve made a few updates to the portions and added new pics from our dinner tonight. I was not paid to promote any of the food products listed in this recipe.
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