Okay here it is the much awaited oven baked macaroni and cheese. This is a main course.This is delicious. This is soooooo good.

it involves a bit of prep if you don’t keep  coconut milk cheeses on hand.  You will wonder how you lived so long with out real mac and cheese. My family loves it. ( all but the boy who doesn’t like anything “cheesy”, go figure) Since we do have a voice of dissent macaroni and cheese is not made and prepared as often as i would like but when i pull this 9×11 baking dish or goodness out of the oven, they are oo’s and ah’s. Hopefully you will get the same reaction when you prepare it.

Ingredients

1 package Daiya cheddar shreds ( 8 oz)

1/2 recipe for coconut milk Cheddar ( cut into 1 inch or smaller cubes)

1/4 recipe for coconut milk mozzarella cheese, shredded

1 16 oz package Tinkyada brown rice elbow macaroni

2-4 TBS Earth Balance buttery spread  soy free

season to taste. I use a dash of adobo and freshly ground peppercorns.

garnish with thinly sliced chives (optional)

9×11 baking dish ( i use Pyrex)

Indgredients

1.  Prepare elbow noodles on stove top as directed on package instructions.

2. Drain noodles,  pour into a large mixing bowl.

3. Set aside 1/4c -1/2 c daiya

4. Add remaining  non dairy cheeses,  non dairy butter,  and seasonings to mixing bowl. Toss thoroughly make sure seasonings are evenly spread throughout.

5. Pour mixture into 9×11 baking dish. Sprinkle reserved Daiya on top.

6. Bake for 30 min at 350 or until daiya is melted.

7. Remove from oven allow to cool slightly garnish with thinly sliced chives and enjoy.