Easy peasy Mac n’ Cheesey

Grain free, gluten free, veggie loaded Mac n’ Cheese… Sound too good to be true? Try it!

Ingredients:
– 1/2 head of large cauliflower (or use a whole small one)
– 1 cup frozen or fresh corn kernels
– 1 package meat-free veggie crumbles (I like the quorn brand or gardein)
– 1 box quinoa pasta
– 1 cup shredded cheddar (or daiya to make it vegan)
– 1 cup milk of your choice
– 1/4 cup parmesean
– 2 tbs earth balance
– salt, pepper & nutmeg to taste

Directions:
1) Preheat oven to 350 degrees
2) Cook pasta according to instructions on the package
3) Chop cauliflower into pieces approx the size of the pasta and boil for about 3-4 minutes, until tender
4) While pasta & cauliflower are boiling, in a large saucepan bring milk and cheese to a boil. Add earth balance and reduce to simmer. Add corn, meatless crumbles, salt, pepper and nutmeg, cover and reduce to simmer. 5) When pasta and cauliflower are ready, place in a large, deep baking pan. Cover with cheese sauce, mix through. Add parmesean on top.
6) Bake uncovered for about 15 minutes (add foil cover if you want softer Mac n Cheese, uncovered makes it a bit crispy on top which I love!)
7) Let cool slightly and enjoy!

This is a great meal for leftovers also and to bring for lunch at work, school, etc πŸ˜‰

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