Baked Mac & Cheese - Gluten & Dairy Free
- Number of Servings: 8
Ingredients
12 oz. dry gluten-free penne, spirals or macaroni pasta - Tinkyada is excellent3 tablespoons light olive oil3 tablespoons sweet rice flour2 1/2 cups unsweetened plain hemp milk or other plain non-dairy milk2 cups shredded non-dairy gluten-free cheese1/2 teaspoon sea salt1/2 to 1 teaspoon gluten-free honey mustard1/4 teaspoon nutmegRead more: https://glutenfreegoddess.blogspot.com/2005/11/baked-mac-cheese-gluten-free.html#ixzz1iYfNrSUJ
Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free penne just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.
In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the almond milk, whisking to blend the flour paste and almond milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts, about 3 to 4 minutes. Remove from heat and set aside.
Preheat the oven to 350 degrees.
In a 6-cup baking dish, combine the cooked penne with the hot cheese sauce. Add tomatoes and dried basil, if desired.
Read more: https://glutenfreegoddess.blogspot.com/2005/11/baked-mac-cheese-gluten-free.html#ixzz1iYfXdIUc
Serving Size: 4 servings
In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the almond milk, whisking to blend the flour paste and almond milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts, about 3 to 4 minutes. Remove from heat and set aside.
Preheat the oven to 350 degrees.
In a 6-cup baking dish, combine the cooked penne with the hot cheese sauce. Add tomatoes and dried basil, if desired.
Read more: https://glutenfreegoddess.blogspot.com/2005/11/baked-mac-cheese-gluten-free.html#ixzz1iYfXdIUc
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 341.4
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 417.8 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 3.1 g
- Protein: 5.0 g
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