creamy healthified mac

I haven't been cooking lately, as I mentioned in my last post. But I did make a grocery list, I did actually go to the store, and I am now officially committed to the next few things I vowed to make! This creamy mac dish was perfect and beyond easy.
I have a hard time with these vegan alternative cheeses these days. Even the ones that are really good, like Daiya and Teese, I still have to have them just the right way otherwise they're too potent.
With this recipe, I decided to take a plunge and let the daiya rule all instead of going against the grain and trying to make the cheddar flavor settle.

Since I work during the week throughout the day, and the husby is home with Jabe, I usually ask what our little guy ate that day. I know that it is hard for Austin to feed Jairus vegan options when he's not vegan himself. But there a lot of vegan choices at our home, so I try to make it easier for him. There have been days where Aus has told me that Jairus ate mac and cheese..from the box...eh! Jairus goes through phases where he really won't eat, so that's generally when Austin does that. As much as I understand it, I get upset at myself for not having vegan mac and cheese around since it seems to be Jairus' staple. I think I will be making this recipe a lot more because when I made it earlier today, Jairus had two large servings. Makes me smile to see him eat so heartily.

creamy healthified mac
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2 1/4 cup uncooked whole wheat or regular elbow noodles
* *one package Daiya cheddar shreds
generous pinch cayenne, or any other preference to taste
1/4 t black pepper
1/4 t salt
1/4 t garlic powder
1 t dijon mustard
3 T Bob's Gluten Free flour, or whole wheat flour
2 cups + 2 T unsweetened nut milk of choice
3 T margarine
Garnish: Pepper and dried parsley

1. In a pot, cook noodles. While noodles are boiling, preheat oven to 350 F and add the 3T margarine into a 2 quart saucepan. Once melted, add all other ingredients (except the garnish ingredients), whisking well until cheese is melted. Reduce heat.
2. Drain noodles and pour back into original pot. Add cheese sauce to noodle pot and stir until incorporated.
3. Add mac mixture into a baking dish, sprinkle generously with pepper and dried parsley and bake for approximately 20 minutes.

* *Note: If you can't find Daiya, go ahead and try Teese cheddar cheese. Just shred about 2 cups + a bit extra (maybe a little less than a 1/4 cup) of it to equal the Daiya in this recipe. Both alternatives cheese are delicious.

This is really tasty and extremely easy with only one possibly difficult ingredient to find - the cheese! But honestly, just call your local health food stores before going to see if they carry them. No big deal. So go ahead...try this three step recipe! It's basically just the noodle cook time, then it cooks itself in the oven for 20 minutes.

Another variation: This is something I have done with other mac and cheese dishes before I was vegan. Add peas into the mac mixture and then garnish with halved grape or cherry tomatoes and fresh bread crumbs, along with the parsley and pepper. That was always my favorite :)

I hope you all enjoy!