Creamy Gluten Free Mac n' Cheese
Creamy Gluten Free Mac n' Cheese
by Faye Elahi
This recipe is:
Bring about 3 qts of water to a boil. Add the salt & macaroni and keep boiling for 9 minutes or until pasta is soft.
Drain pasta in a colander and set aside.
In the same large pot, melt the butter substitute mixed with oil over medium heat. Add flour and stir rapidly to mix with a wooden spoon.
Lower the heat to low and add the milk gradually stirring constantly to work out the lumps and keep the "roux" smooth. If possible, use an immersion mixer instead of a wooden spoon to keep the mixture lump-free and thick.
Once the roux is smooth, stir in the cheese over low heat until melted.
Fold in the pre-cooked pasta in the pot containing the cheese sauce until all the macaroni is covered with sauce. Serve warm for maximum creaminess.
Serves 6
Note: if re-heating left-overs, add 1 Tbsp of butter and 1/4 C of milk substitute & warm up over low heat until creamy. If you are dairy-sensitive, use Daiya cheese, which is made with pea protein (this gives it a boost in protein as well!)
Nutrition scoop:
This is a hypoallergenic dish rich in fiber and whole grains.
by Faye Elahi
This recipe is:
- Glutenfree
- Corn-free
- Nut-free
- Yeast-free
- 1 lb. dry brown or white rice macaroni
- 1/4 C butter substitute (soy butter)
- 1/4 C cooking oil
- 1 tbsp salt
- 1/2 Qt. plain rice milk
- 2 Tbsp gluten free all purpose flour
- 1/2 C smoked gouda (grated)
- 1 C sharp cheddar (grated)
Bring about 3 qts of water to a boil. Add the salt & macaroni and keep boiling for 9 minutes or until pasta is soft.
Drain pasta in a colander and set aside.
In the same large pot, melt the butter substitute mixed with oil over medium heat. Add flour and stir rapidly to mix with a wooden spoon.
Lower the heat to low and add the milk gradually stirring constantly to work out the lumps and keep the "roux" smooth. If possible, use an immersion mixer instead of a wooden spoon to keep the mixture lump-free and thick.
Once the roux is smooth, stir in the cheese over low heat until melted.
Fold in the pre-cooked pasta in the pot containing the cheese sauce until all the macaroni is covered with sauce. Serve warm for maximum creaminess.
Serves 6
Note: if re-heating left-overs, add 1 Tbsp of butter and 1/4 C of milk substitute & warm up over low heat until creamy. If you are dairy-sensitive, use Daiya cheese, which is made with pea protein (this gives it a boost in protein as well!)
Nutrition scoop:
This is a hypoallergenic dish rich in fiber and whole grains.