Sometimes you just want something you used to eat as a kid, and this is the perfect nostalgia food. With the use of This PKN, instead of milk, you get a richer flavor. For true, non-dairy, use plant-based cheese, below, instead of cow-based.
Ingredients
- 12 oz of elbow pasta
- ½ cup water
- 1 ½ cup original pecan milk
- 2 cups white cheddar cheese, shredded
- 2 cups of gouda, shredded
- 2 tablespoons of flour
- 2 teaspoons of paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon pepper
- 1 teaspoon salt
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400 degrees and grease a 9” x 13” baking dish
- Add the pasta, water, pecan milk, and cheeses to the dish
- Stir, then add the flour, paprika, Dijon mustard, pepper, and salt
- Stir to combine then cover with foil
- Bake for 45 minutes, then stir again
- Bake uncovered for 10 minutes
- Boil on high for three minutes
- Garnish with chopped parsley