Great balls of fire, I found it! A vegan, nut-free, delicious mac and cheese! I have to give credit where credit is due - to Cybele Pascal in her new cookbook, 'Allergy-Free and Easy Cooking.' This recipe fits that description perfectly: Allergy-free and easy!
The recipe starts with sautéing onions and creating a roux with some Superfine brown rice flour:
The liquid is then whisked in, along with some dijon mustard and spices, and cooked until the sauce starts to thicken:
The Daiya cheddar cheese is then added to the thickened sauce and stirred in for about 5 minutes, until it is incorporated:
The cooked GF noodles are then stirred into the sauce and topped with more Daiya cheese:
After broiling for a few minutes, the mac 'n cheese is ready to serve. The onions and dijon add such great flavor to this creamy, cheesy side dish. You will love it!
Shared on: Gluten Free Monday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free Fridays, Allergy-friendly Friday
Recipe: (from Cybele Pascal's 'Allergy-Free and Easy Cooking'):
Allergy-free Mac 'n Cheese
- 6 oz GF elbow macaroni
- 1 c dairy-free milk (coconut, rice, etc.)
- 2 T olive oil
- 1 T grated yellow onion
- 2 T Superfine brown rice flour
- 1 bay leaf
- pinch cayenne pepper
- pinch white pepper
- pinch nutmeg
- 1/4 t salt
- 1 1/2 t Dijon mustard
- 1 1/2 c shredded Daiya vegan cheddar
- Cook pasta according to package directions. Drain and set aside. Preheat broiler on high.
- Scald the milk by heating in a saucepan until hot but not boiling. Set aside.
- Heat the olive oil over medium heat in a heavy saucepan. Add the onion and cook, stirring often, for 2 minutes. Add the brown rice flour and cook, stirring, for 2 minutes more, until golden. Don't burn it, and don't worry if it clumps a bit. This is your roux.
- Add the milk a little at a time, whisking continuously and vigorously until smooth. Stir in the bay leaf, cayenne, white pepper, and nutmeg. Stir in the salt and mustard and bring to a simmer. Reduce the heat to low and cook, stirring, until thick and creamy, about 4 minutes. Add a few turns of pepper and 1 cup of the vegan cheddar and stir until melted, about 4 minutes. Remove from heat.
- Add the pasta to the cheese sauce and stir to combine.
- Drizzle a little olive oil in the bottom of an 8x8-inch baking dish. Pour in the cheesy pasta and top with the remaining 1/2 c of vegan cheddar. Put under the broiler for 5 minutes, until the cheese has melted and is browning up a bit. Remove from the oven and let rest for 10 minutes before serving.