Macaroni and Cheese - it's such a staple for kids and yet such a hard one to create without that all important ingredient: cheese. But now that I've discovered Daiya Vegan Shreds and Schar Gluten Free Pasta, I've finally found a yummy way to make it. If you'd like to try Daiya "cheese" but don't know where to find it, try their website as it has a store locator option. In Pennsylvania, our Giant grocery store carries it. It doesn't look like it's available for order from my usual sources such as amazon, vitacost, glutensmart or glutenfree, so hopefully you can find a store nearby that carries it. If not, this recipe may work with my second favorite cheese alternative, Follow Your Heart Vegan Gourmet mozzarella cheese alternative, but I haven't tried it.
The following recipe is based on the recipe given on Daiya foods recipe index. I've just simplified it. I served this last night and the family ate every drop! Sometimes I like to add a little protein by adding one baked chicken breast cut into bite-sized pieces.
Gluten, Dairy and Egg-Free Macaroni and Cheese
12 ounces gluten-free pasta
3 TBSP dairy-free butter such as Earth Balance
1 clove garlic, minced (or a few shakes of garlic powder)
1 (8 oz) package Daiya vegan cheese shreds (mozzarella flavor)
1 1/2 cups dairy-free milk (I use almond milk)
salt and pepper to taste
Step 1- Prepare pasta according to package (boil in water). Once cooked, spoon pasta noodles into a casserole dish.
Step 2- Meanwhile, in a small saucepan, melt butter. Add minced garlic (or garlic powder). Add non-dairy cheese and milk. Melt over medium-low heat, stirring frequently.
Step 3 – When cheese sauce is melted through, pour over prepared noodles in casserole dish. Bake at 350 for about 15 minutes. (If you are short on time, you can skip the oven as long as your ingredients are all nice and hot.)
Step 4 – Optional: Add chunks of cooked chicken or fish for added protein.