In September 2012, I followed along with Money Saving Mom’s Freezer Lunches Series and learned a lot about making lunches ahead of time. And when macaroni and cheese cups came up as our next assignment, I knew I couldn’t retreat. With dairy-free cheese hitting the market, this had to be possible even for milk allergy, right?
Proudly, I whipped up a dairy-free version that came out quite well. It was even featured on Daiya’s popular Facebook page. What a thrill!
Dairy-free, freezable, kid-friendly mac and cheese. Booyah!
MILK-FREE MAC & CHEESE FREEZER LUNCH
3 cups dairy-free milk
2.5 Tbs corn starch
8 oz dairy-free Daiya shredded cheese (1 bag)
3 cups of dry macaroni
1 tsp sea salt
pepper to taste
dairy-free crackers (optional)
16 muffin liners
Preheat oven to 350.
Cook pasta. Rinse and drain.
In a medium saucepan, start heating 2 cups of dairy-free milk. Save back 1 cup of milk, and whisk in 2.5 Tbs of cornstarch until mixture is smooth. Slowly add milk and cornstarch to the saucepan of milk.
Add salt and pepper to saucepan.
Add in 8 oz. package of dairy-free Daiya Cheddar Cheese, and stir until melted.
Reduce heat and let cook another 5 minutes until thickened.
Gently fold in the cooked and drained noodles.
Place muffin liners in muffin tin and fill muffin liners with the mac & cheese mixture.
Top with crumbled crackers of choice (optional)
Bake 15 minutes or until golden brown.
Eat hot out of the oven or let cool for freezing.
After baking and cooling, remove mac & cheese from muffin tins. Place on cookie sheet and place in freezer until frozen through. Then put frozen servings into a freezer bag and seal. Heat 1-2 minutes in microwave when serving.
Original Post 9-12