Mac and cheese is an all-time favorite. This recipe is an inspiration from both the vegan and vegetarian world because I use nutritional yeast and feta cheese. Some people would argue this is not a not mac and cheese because of the non-cheese ingredients included. Some may call it a casserole. Call it what you want! I call it Olivia’s Greek-style Mac and Cheese!
- 1 box elbow macaroni (I used gluten-free quinoa pasta)
- ¼ cup of unsweetened almond milk (or other milk)
- 2 tsp topica starch
- 1 tsp coconut oil (or olive oil)
- ¼ cup (or more) starchy water, reserved
- 2 garlic clove, minced
- ¼ onion, grated
- ½ cup feta cheese (optional)
- 1 medium tomato, diced
- 1 cup baby spinach, roughly chopped
- 4 tbsp nutritional yeast
- 1 tsp dill
- ½ tsp ground mustard
- ½ tsp turmeric
- ¼ Salt & pepper
Tip: If you only have frozen spinach use that!
Note: For a healthier option (less calories), instead of the milk, reserve a ½ cup of water rather than ¼ of a cup. I’ve made this both ways, both are creamy.
- Boil the macaroni until al dente in salted water. Drain and set aside.
- In a small bowl (or cup) mix the tapioca starch and milk. Set to the side.
- Mean while, in a large sauce pan, add the coconut oil, onion, garlic, salt and pepper at low-medium heat. Sauté for one minute then add the spinach. Sauté until the spinach is slightly wilted. Next, add the tomatoes and feta cheese. Sauté for 1 minute.
- Add the cooked macaroni to the sauce pan at low heat. Then, add the nutritional yeast, dill, ground mustard and turmeric. Finally, add the milk.
- Simmer until the macaroni and cheese is creamy. Adjust salt to taste.
With a big salad or lightly steamed broccoli.