It was one of those days that called for macaroni and cheese.
The sky was like an afghan of clouds placed over Seattle with bits of sunshine sneaking through the gaps in the stitches.
The temperature a nippy mid-30s - just cold enough to make your noise tickle. The fall leaves the color of warm sunshine on the crisps blue of the cold waters of the Puget Sound.
We decided to take the boat over to Bainbridge Island for coffee - my husband said it was not about the coffee but the journey to the coffee. Being a die-hard convert to the northwest way of life, I said it was about the coffee.
Returning home just as the sunset over Seattle (around here that is about 4:30 pm) we lit our first fire in the fireplace and it was a macaroni and cheese kind of night.
I have been making gluten free macaroni and cheese for a long time. Now that the Gluten Free Teen is also allergic to dairy, it was time to come up with a good dairy free version of the same.
This recipe will not disappoint - the Gluten Free Teen was worried that it had real cheese in in it! I think I am going to try this new cheese sauce in scalloped potatoes for Thanksgiving.
This is a five star recipe for our family:
Gluten and Dairy Free Macaroni and Cheese
- 3 cups gluten free macaroni (we use Bionaturae Organic Elbows Pasta Gluten Free )
- 3 T dairy free butter replacement (we use Earth Balance)
- 2 T Corn Starch
- 1 cup dairy free milk replacement (right now I am really liking Pacific Natural Foods Rice Non-Dairy Beverage, Plain)
- 1/4 cup finely chopped onion
- 1/2 t dry ground mustard
- 1/4 t garlic salt
- 1/2 t salt
- Dash of pepper
- 1 cup Daiya Vegan Cheddar Style Cheese
- gluten free Bread Crumbs (we use Kinnikinnick Crumbs - Panko Style Gluten Free)
Preheat the oven to 350 degrees F and grease a casserole dish.
Cook the macaroni in salted water according to package directions until almost done but still hard.
In a saucepan, melt 3 tablespoons Earth Balance. On medium heat, blend in 2 tablespoons corn starch.
Stirring constantly, slowly add 1 cup dairy free milk replacement and stir well until it becomes a smoother texture. Add the onions, dry ground mustard, garlic salt, salt, pepper and lastly the Daiya Vegan Cheese.
Cook and stir until the cheese is mostly melted. It does not have to be completely melted as this will occur when baking the macaroni and cheese.
Mix with the cooked macaroni and turn into the casserole dish.
Top with the Bread Crumbs - I like to sprinkle a little extra garlic salt on top.
Bake at 350 degrees F for 35 to 40 minutes (my family likes it extra crunchy).
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