Friday, September 14, 2012

{Allergy Free} Mac and "Cheese"

Tiger misses mac and cheese more than anything else, so I've searched recipes and tried out many and this one is the closest we've ever come to a "normal" mac and cheese recipe.  It is creamy and the breadcrumb topping adds texture.  

Mac and Cheese
1/4 cup Earth Balance
1 shallot finely diced
1/2 cup brown rice flour
2 1/2 cups rice milk, warmed
pinch of nutmeg
pinch of cayenne
1 Tablespoon dijon mustard
1 bay leaf
1 cup daiya cheddar cheese
1 cup daiya mozzarella cheese
salt and pepper to taste
1/3 cup breadcrumbs with oregano, basil, salt, pepper, and garlic powder mixed in
1 Tablespoon olive oil
1 package Tinkyada noodles (my kids love the spirals)

Boil water and cook noodles according to package directions for al dente pasta and then drain and rinse under cool water.
Meanwhile, melt the Earth Balance in large saucepan with the diced shallot.
Add in the rice flour and stir to make a roux.
Slowly add in rice milk, whisking constantly until slightly thickened.
Add nutmeg, cayenne, bay leaf, and dijon mustard and whisk.
Add cheeses and continue whisking until cheese melts.
Add salt and pepper to taste.
Remove bay leaf and pour cooked noodles into sauce and stir well.
Pour into greased casserole dish.
In separate bowl mix the breadcrumb mixture with olive oil and crumble on top of mac and cheese.
Bake at 350 for 30 minutes or until bubbly.

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