buttermilk biscuit mac and cheese

Buttermilk Biscuit Mac and Cheese
Recipe found at http://thetolerantvegan.com/2012/01/buttermilk-biscuit-mac-and-cheese/
Serves 12

Ingredients:
  • 8 ounces whole wheat macaroni, uncooked
  • 1/2 cup Earth Balance Natural Buttery Spread
  • 3 cups plain soy milk
  • 2 tablespoons distilled white vinegar
  • 1/4 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
  • 3 1/2 cups Daiya Cheddar Style Shreds
  • 1 cup Daiya Mozzarella Style Shreds
  • 1 cup dry vegan biscuit mix*
 
*I used Bisquick for this recipe

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit and then get started making some "buttermilk."
  2. Pour 2 1/2 cups of the plain soy milk into a small bowl and stir in the distilled white vinegar.
  3. Set the bowl aside and allow the milk to transform while you get to work on the macaroni.
  4. Boil the macaroni for 2 minutes less than the package directions state.
  5. Remove from heat and drain the pasta.
  6. Stir in 2 tablespoons of the Earth Balance and set aside.
  7. Place the remaining Earth Balance, 2 cups of the "buttermilk" and 1/2 cup plain soy milk in a medium-sized pot over low-medium heat.
  8. Stir until the Earth Balance melts.
  9. Mix in the all-purpose flour, sea salt and fresh ground black pepper.
  10. Increase the heat to medium and stir in 1/4 teaspoon garlic powder and the ground cayenne pepper.
  11. Continue stirring while the mixture thickens (roughly five minutes) and then remove from heat.
  12. Stir in 3 cups of Daiya Cheddar Style Shreds and the Daiya Mozzarella Style Shreds.
  13. Once the cheese starts to melt, stir in the pasta.
  14. Pour the mixture into a greased (I used Earth Balance to cover mine) 9x13" pan.
  15. In a small bowl, stir together the dry biscuit mix, remaining 1/2 cup of "buttermilk," the remaining 1/2 cup of Daiya Cheddar Style Shreds and the last of the garlic powder.
  16. Drop spoonfuls evenly across the top of the macaroni
  17. Bake for 15-20 minutes, until the top begins to brown.

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