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Mac 'N Cheese: Gluten Free, Vegan, Yeast Free

10:39 PM

Today's a great day: it's Super Bowl Sunday. Super Bowl Sunday means different things to different people—parties, food, family, football, commercials—but to me, this epic day means one thing: I get my Sundays back. If you have a football-loving significant other, you know this feeling. I can't complain too much, honestly; Tanya's pretty good to me. She doesn't drag me to games in the cold, she doesn't dress up and scream at the television, she's sometimes even flexible about getting home from adventures in time for kickoff. But still, Sundays during football season are reserved for a game that I don't particularly care to understand. I know, I get it, some of you love the sport and that's awesome. I just... don't. Apparently this game is really awesome, though! Everyone's screaming at the TV. . . that means it's exciting, right? The power went out, we were all waiting for Bain to show up, things are starting to get pretty heated. And my family is from Baltimore, so I guess I technically have someone to root for.




I can't lie, I do also love the Super Bowl for the food. To me, the game merits massive amounts of comfort food; we made delicious tidbits like bacon-covered tater tots and portabella fries. We also made one of the greatest, most nostalgic childhood foods ever: macaroni and cheese. It's taken us a few tries to get a creamy, cheesy sauce without yeast or dairy, but I think we've conquored it. This stuff is so good, you'd never know it's totally alternative. This is a recipe that you could feed your gluten/dairy-free kids and their conventional friends with no complaints!



Prep Time: None!
Cook Time: 15–20 minutes
yields 2–3 servings

Ingredients:

2 tbsp. butter alternative (we used Earth Balance Soy Free)
2 tbsp. gluten free flour (we used Bob's Red Mill All Purpose)
1 cup dairy free milk (we used unsweetened coconut)
1 cup shredded cheese alternative (we used our new favorite, Follow Your Heart Vegan Mozzarella)
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. mustard powder
1/2 tsp. salt (or more, to taste)
1.5 cup gluten free pasta (we used Tinkyada's "Little Dreams," a rice pasta in cute, kid-friendly shapes)

1. Start Your Pasta
Bring water to a boil and cook your pasta according to the package instructions. While your pasta is cooking, make your sauce.

2. Make Your Sauce
Make a rue: melt your butter in a saucepan over medium heat and whisk in flour until it comes together. Let the mixture bubble for a minute before slowly adding your milk, whisking constantly as it combines. Allow the mixture to simmer, stirring occasionally until it starts to thicken. Slowly stir in your cheese and allow it to melt. Add your spices and salt, to taste.

3. Combine And Eat
Drain and rinse your pasta. Pour your cheese sauce over top and enjoy!


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1 comments

  1. I am very happy to have come across this recipe. I'm trying very hard to avoid dairy, but my yeast allergy prevents me from consuming most of the vegan cheese products out there, so I am looking forward to trying this. Thanks!

    ReplyDelete

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