Allergy-free Mac and Cheese

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!

Recipe: (from Cybele Pascal's 'Allergy-Free and Easy Cooking'):

Allergy-free Mac 'n Cheese

(serves 4)

  • 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
Cooking Directions
  1. Cook pasta according to package directions. Drain and set aside. Preheat broiler on high.
  2. Scald the milk by heating in a saucepan until hot but not boiling. Set aside.
  3. 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.
  4. 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.
  5. Add the pasta to the cheese sauce and stir to combine.
  6. 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.
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1 comment:

  1. I was so excited to see this recipe after you teaser on facebook! YUMM, it does not disappoint! You never do :) LOL Love all your goodies!
    Each week I am amazed by the wonderful loyal bloggers that return each week to link up their yummy food and information! I am so happy that each week we have a few new bloggers that join our group!

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again next week!

    Cindy from