What’s the number one comfort food of young children? For the past few years, my son’s number one comfort food has been macaroni and cheese. When we figured out that dairy was causing his out of control, super itchy eczema, we removed dairy from his diet, and he was so sad that he couldn’t have macaroni and cheese anymore. Being kind of new to the non-dairy scene, it took me a little while to figure out that there was a nice vegan cheese that was available that would melt nicely and become a tasty sauce for macaroni.
Once I got that figured out, I just adapted the recipe that my mom has been using for years, the recipe on the back of the Mueller’s Pasta box. We love this mac and cheese, and my son gobbles it up. It’s creamy and does indeed taste like the real deal!
- 8 ounces gluten free elbow macaroni
- ¼ cup vegan buttery spread
- 2 tablespoons gluten free flour blend
- ⅛ teaspoon dry mustard
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup dairy free milk
- 1 package Daiya non-dairy shredded cheddar cheese
- Cook gluten free macaroni until tender, about 15 minutes. Drain.
- In a medium saucepan melt the buttery spread, then stir in the gluten free flour and the spices. Stir.
- Slowly add in the dairy free milk.
- Cook over medium heat, stirring constantly until mixture boils; reduce heat to a simmer, but keep stirring constantly.
- Gradually stir in Daiya cheese. You will have to really whisk the cheese in so it melts and incorporates into the sauce. Daiya cheese melts nicely, but for the sauce to be smooth, you have to use a little bit of muscle.
- Add elbow macaroni and stir to combine. Serve hot, season with more salt and pepper if desired.
We rarely have leftovers of this, but it does reheat nicely the next day, if you have any left!
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