Macaroni and Cheese
by
FEATURES:
No wheat, no dairy, no corn
*Additional modifications needed to be gluten-free & vegan
INGREDIENTS:
1 pkg rice pasta, elbow shape
1 big pot of lightly salted water
6 tablespoons oil (I like olive oil, personally, but you might prefer something else)
6 tablespoons potato flour (recently tried oat flour, which worked too)
salt and pepper
6 cups milk substitute
4-6 cups cheese substitute (I use a mix of two vegan, corn-free soy cheese flavours: 1 block Earth-Island Nacho Cheddar, and 1 block Earth-Island Mozzarella)
1 or 2 tablespoons mustard (make sure you find one that is “safe” for you)
1 or 2 teaspoons Worcestershire sauce**
a few dashes Tabasco sauce (completely optional, and you decide on the quantity!)
** SEE THIS POST: Lea and Perrins is not vegan/gluten-free in Canada — contains gluten (barley) and anchovies, so omit if on gluten-free diet — try upping the missing flavour by using only 1/2 block mozzarella soy cheese and adding an extra 1/2 block Nacho soy cheese – then let me know how it works! And if you find another variety of Worcestershire sauce that is gluten- and corn-free as well as vegan, please let us know.
INSTRUCTIONS:
Start by putting pot of lightly salted water on the stove, cover, and bring to a boil. Once it boils, add pasta and cook until soft, about 15 minutes. Drain, rinse, drain again, and place into large casserole dish.
Meanwhile, measure 6 T oil into dutch oven placed over medium-high heat. Once the oil is warm, add 6 T potato flour (or starch) a bit at a time, whisking it as you go to prevent lumps from forming. Add salt and pepper to taste.
Slowly add 6 cups milk substitute to potato/oil mixture, stirring or whisking well as you go to prevent lumping. As you bring the “milk” mixture up to a boil, add in the cheese, the mustard, and the Worcestershire sauce (and Tabasco sauce, if using).
By the time the pasta is cooked, your “cheese” sauce should be well-blended and smooth. Add the cheese sauce to the pasta in the casserole dish, stir well, and bake in 350°F oven for about 15 minutes. It will still be quite runny, more runny than traditional homemade mac and cheese, but it’s tasty! We use a bowl the first night. Leftovers can be served on a plate the next day because it thickens up a lot overnight.
Enjoy!
— Invented by Erin Anne, loosely based on a recipe learned in Home Ec class in 1978!
SHOPPING TIPS AND WHAT I BUY (Click on links, below):
Milk Substitute
Cheese Substitute
Rice Pasta
Wheat Substitute