This macaroni and cheese recipe is safe for those of you with food allergies that have a soy allergy or milk allergy!
Also a great alternative to cheese if you are looking for healthy recipes!
Have you ever used nutritional yeast flakes?
If you are used to eating cheese you may have to get use to the flavor however if it has been a while since you've had cheese this is a great alternative that has some healthy benefits.
Nutritional yeast flakes are low in calories, fat, carbohydrates. 2 Tbls of these flakes has about 4 g of fiber, approx. 9 g protein and they are rich in B vitamins.
Ingredients for Bacon Macaroni and Cheese:
Pre-heat oven to 400
Place bacon on baking sheet lined with foil and bake for 15 to 20 minutes.
If desired clean and peel golden beet and dice along with the zucchini. Place diced beet and zucchini into baking pan and bake for 20 to 30 mins, stirring occasionally to prevent sticking and burning.
While bacon and veggies are baking combine the following into a medium sauce pan; chicken stock, hemp seed milk, all seasonings, rice vinegar, nutritional yeast flakes and rice flour. Whisk ingredients together until there are no more lumps.
Heat sauce on medium high heat, stirring occasionally until it begins to boil and thicken. Lower heat to simmer and continue to cook until bacon is done, stirring occasionally to prevent clumps.
In another medium sauce pan boil water and cook pasta per package directions however remove 3 to 4 minutes earlier.
Pasta should be slightly cooked but still firm. Drain and rinse until cool water once cooked.
Once bacon is cooked remove and allow cooling until safe to handle. Dice bacon into small pieces and mix into cheese sauce. Simmer additional 10 minutes.
Grease a medium sized casserole dish and add pasta. Pour cheese and bacon sauce over pasta and stir to evenly cover all of the pasta. Sprinkle crumbled rice Chex over pasta and lightly spritz with oil of your choice.
Bake for 15 minutes until topping is crisp and top with beet and zucchini veggie mixture.