I'm a big fan of mac and cheese, but since I can't have cheese and don't want to substitute the cheese with other alternative cheeses, I figure I can make my version of Mac and Cheese. It's called Mac and Beans.
You see, beans are quite starchy which helps make a nice thicker sauce to coat the pasta. If you want to try it, here's how I made my Dairy Free Mac and Beans recipe.
Ingredients:
1-2 tablespoon Olive Oil
1 garlic (minced)
1 medium onion (chopped)
1 carrot (diced)
2 cans of cannellini beans
½ teaspoon dried rosemary
½ tsp dried parsley
½ tsp dried basil
3 cups of chicken broth (low sodium) 2 cups of boiling water for pasta and 1 cup goes in bean mixture
2 cups elbow pasta (gluten free or regular)
Salt and Pepper (optional)
Instructions:
-
Cut the carrots, onion, and garlic. Set aside.
-
Bring ½ water (1 cup) and ½ (2 cups) chicken broth to a boil in a medium saucepan. Add elbow pasta and cook according to the box (7 minutes or so).
-
In a large skillet, add 1-2 tablespoon olive oil heat and garlic, onion, carrot. Saute for 5 minutes or until onion and carrots are soft. Add rosemary, parsley, and basil and stir. Add salt and pepper if desired.
-
Add 1 cup of chicken broth to cover the beans mixture. Stir and heat for another 5-10 minutes until thicker.
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Drain pasta and add to the bean mixture. If it looks dry, add some non-dairy spread and stir.
-
Serve immediately and enjoy.
I hope this Dairy Free Mac and Beans dish allows you too to enjoy. This recipe is wonderfully easy for weeknight meals also. And, my kids gave it a thumbs up.
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Ingredients
- 1-2 tablespoon Olive Oil
- 1 garlic (minced)
- 1 medium onion (chopped)
- 1 carrot (diced)
- 2 cans of cannellini beans
- ½ teaspoon dried rosemary
- ½ tsp dried parsley
- ½ tsp dried basil
- 3 cups of chicken broth (low sodium) 2 cups of boiling water for pasta and 1 cup goes in bean mixture
- 2 cups elbow pasta (gluten free or regular)
- Salt and Pepper (optional)
Instructions
- Cut the carrots, onion, and garlic. Set aside.
- Bring ½ water (1 cup) and ½ (2 cups) chicken broth to a boil in a medium saucepan. Add elbow pasta and cook according to the box (7 minutes or so).
- In a large skillet, add 1-2 tablespoon olive oil heat and garlic, onion, carrot. Saute for 5 minutes or until onion and carrots are soft. Add rosemary, parsley, and basil and stir. Add salt and pepper if desired.
- Add 1 cup of chicken broth to cover the beans mixture. Stir and heat for another 5-10 minutes until thicker.
- Drain pasta and add to the bean mixture. If it looks dry, add some non-dairy spread and stir.
- Serve immediately and enjoy.
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