Fauxmage Mac & Cheese Stuffing
Ingredients
1 ¼ cups (300 mL) macaroni noodles
(uncooked)
3 tbsp (45 mL) butter
¼ cup (50 mL) flour
1 cup (250 mL) almond milk
2 tbsp (30 mL) nutritional yeast
2 tsp (10 mL) pepper
2 tsp (10 mL) salt
2 tsp (10 mL) paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 tsp (5 mL) mustard powder
½ cup (125 mL) Fresh Start Fauxmage Monk’s cheddar-style cheese
Directions
While stuffing is baking, bring a pot of salted water to a boil. Prepare macaroni according to package instructions. Drain and transfer to a mixing bowl.
In the pot you boiled the pasta in, melt butter over medium heat. Whisk in flour. It should turn into a thick paste. Mix in almond milk, nutritional yeast, pepper, salt, paprika, parsley, garlic powder, onion powder, and mustard powder. Whisk over medium heat until smooth and thick. Add in Fresh Start Fauxmage Monk’s cheddar cheese and stir over medium heat until fully combined. Pour cooked macaroni into the cheese sauce, stir until evenly coated.
Recipe by chickpeaexpress.com
Assembly
1 ½ cups (375 mL) Fauxmage Mac &
Cheese (see recipe above)
3/4 cup (175 mL) Christmas stuffing
2 sprigs of fresh Rosemary
Divide Fauxmage Mac and Cheese between two small ramekins. Leave about ½ inch of space at the top. Top the mac and cheese with stuffing to fill ramekins. Bake for about 10 minutes or until crispy and golden brown. Serve topped with a sprig of fresh rosemary.