| Moderate | Vegan
Greek Mac n Cheese
INGREDIENTS
Cheese Sauce
- 2 bags Follow Your Heart Dairy-Free Finely Shredded Mozzarella
- 2 containers Follow Your Heart Dairy-Free Feta Crumbles
- 3-4 cups plain unsweetened soy milk
- 3 tbsp Dijon mustard
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp dried dill
- ½ tbsp dried oregano
- 1 tsp crushed red pepper
- Salt to taste
Greek Chicken
- Vegan chicken strips, cut into cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- Salt / pepper to taste
Olive Tapenade Breadcrumbs
- 1 ½ cup plain breadcrumbs
- ½ cup Follow Your Heart Dairy-Free Grated Parmesan
- 1/3 cup olive tapenade
- 4 tbsp oil from the olive tapenade
- Salt to taste
- 1 tsp garlic powder
Misc.
- Pasta of your choice
INSTRUCTIONS
- For the cheese sauce, add all ingredients to a saucepan over medium heat. Continue whisking until the cheese has fully melted. Start with less milk and add more as needed.
- For your chicken, toss it with the olive oil and spices and brown in a pan over medium heat for 5-7 minutes.
- For the breadcrumbs, mix everything together until well combined.
- Mix your cooked pasta with the chicken and sauce, place in a baking dish, then top generously with the breadcrumb mixture.
- Broil for a few minutes until the breadcrumbs are golden brown, check this frequently! Serve warm & enjoy!
