If you have been dairy free for any length of time, like I have, you really miss all things gooey and cheesy.
I have had a lot of success cooking with dairy free cheese. specifically Daiya. I think it melts so much better than soy cheese. But could it stand up to the mac and cheese test?
My hubby is the expert on mac and cheese. Before he had to change his diet, he used to eat quite a bit of the Stouffer’s frozen version. But we all know that frozen meals are not good for us. I like to have control over what goes into my food, and mac and cheese is no exception.
So I decided to try out a gluten and dairy free version. This will make a side dish size; if you want a main meal size, double the recipe, and of course, the baking dish size.
1 cup (4 oz) gluten free elbow macaroni
1 cup dairy free milk
1 tablespoon dairy free spread
1 1/2 tablespoons rice flour
1 bag of dairy free cheddar shreds
salt to taste
pepper to taste
1 teaspoon Mrs. Dash original (optional)
Spray a medium baking dish with cooking spray.
Preheat your oven to 350 degrees
In a large pot of boiling water, cook elbow macaroni according to package directions. Drain.
In a large saucepan, melt dairy-free spread over medium heat, until melted and bubbling.
Sprinkle rice flour over the melted spread, and whisk to combine.
Slowly pour in your milk and whisk constantly, until mixture thickens to a cream soup consistency. Stir in seasonings.
Mix in half of the cheese and stir until melted.
Stir in cooked macaroni.
Pour macaroni mixture into the baking dish evenly. Bake for about 15-20 minutes, or until bubbling.
Top with remaining cheese: bake another 5-10 minutes, or until cheese is melted.
I did not top my mac and cheese with breadcrumbs. You can if you like.
My hubby gave this a big thumbs up. It’s creamy, gooey and delicious. So deprive yourself no more of mac and cheese!