Breastfeeding Friendly Dairy Free Macaroni Casserole
Total time1 hr
Prep time20 min
Cook time40 min
4.9(20)
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb elbow macaroni
- 1 tsp salt
For the sauce
- 3 tbsp olive oil
- 3 tbsp all-purpose flour
- 3 cups dairy free milk
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ½ tsp salt
- 2 cups dairy free cheese, shredded
- 3 tbsp nutritional yeast
For the topping
- 1 cup gluten free breadcrumbs
- 2 tbsp olive oil
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of water to a boil and add 1 tsp salt. Cook the elbow macaroni until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain in a colander and set aside.
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