Ingredients
- 16oz package of elbow macaroni or pasta of choice (I used Conchiglie)
3 cups shredded Daiya Cheddar Cheese
3 tablespoons vegan butter (I used soy-free Earth Balance)
3 tablespoons flour (I used chickpea flour because that’s what I had, worked fine)
2 to 2 1/2 cups* unsweetened rice or soy milk (see recipe below for notes)
4 or 5 slices of vegan ham (I used Lightlife ‘Smart Deli’ Baked Ham). Chop into small pieces.
1/4 teaspoon black pepper
Salt to taste (or omit, the Daiya is pretty salty)
1/4 teaspoon paprika
Enough panko bread crumbs to liberally cover (I used an “Italian” flavored variety)
Red chili flakes to taste (optional)
Description
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