Allergy Free Mac n’ Cheese
After a whirlwind weekend in Chicago, I’m back from a super fun time at the Gluten and Allergen-Free Expo, where I met up with many of my favorite colleagues in the world of Allergen-Free and Gluten-Free Cooking. It was fabulous to hang out with the talented Elana Amsterdam of Elana’s Pantry, (come back next week to enter for the giveaway of her brand-spanking-new book Gluten-Free Cupcakes). Also thrilled to meet the lovely Amy Green of Simply Sugar & Gluten-Free, the dynamo, Silvana Nardone, author of Cooking for Isaiah, Alisa Fleming of Go Dairy Free, Kelly Brozyna of The Spunky Coconut, Shirley Braden of GFE, Carol Kicinski of Simply Gluten-Free, the Living Without crew of sweet Alicia Woodward, Beth Hilson, and the sublime Sueson Vess (also of Special Eats), the legendary Carol Fenster of The Savory Palate, Kim Maes of Cook It Allergy Free (the app!), the Welcoming Kitchen ladies, Megan Hart and Kim Lutz, and many many more (if I keep going this will read like a verbose Academy Awards acceptance speech, let the cue music begin!)
This weekend I taught a class in which I demoed my Allergy-Free Red Velvet Cake and my Allergy-Friendly Old-Fashioned Mac n’ Cheese. Many of you who couldn’t be there this past weekend have asked me to post the recipe. I’ve done one better and am posting both the recipe, and the video, so you can follow along if you like. Enjoy!
Allergy-Free Old-Fashioned Mac n’ Cheese
Makes 8 Servings
- 12 oz Brown Rice Penne pasta (Tinkyada is my favorite)
- 2 cups rice milk
- ¼ cup olive oil
- 2 Tablespoons grated yellow onion
- ¼ cup superfine brown rice flour
- bay leaf
- Pinch of cayenne pepper
- Pinch of white pepper
- Pinch of nutmeg
- ½ teaspoon salt
- 1 Tablespoon Dijon mustard
- freshly ground pepper
- 3 cups shredded Daiya Chedder cheese
- 1/3 cup gluten-free bread crumbs tossed with 1 Tablespoon olive oil
1. Preheat oven to 350°F.
2. Boil large pot of water, and cook pasta 10 minutes until al dente, drain, rinse with cool water, drain. Set aside.
3. Meanwhile, warm rice milk in a sauce pan until hot, but not boiling. Set aside.
4. Heat olive oil over medium heat in heavy sauce pan. Add onion, and cook, stirring often, 2 minutes. Add brown rice flour, and cook stirring, 2 minutes more until golden. Don’t burn it.
5. Add the rice milk, a little at a time, whisking continuously to avoid lumps. Whisk vigorously, till smooth. Add bay leaf, big pinch of cayenne, white pepper, and nutmeg. Add salt and Dijon, stir, and bring to a simmer. Reduce heat to low and cook stirring until thick and creamy 4-5 minutes. Whisk to smooth again if necessary. Add a few grinding of fresh pepper. Add 1 cup of cheese, and stir till melted. Remove from heat.
6. Combine sauce with pasta.
7. Spread ½ cup of the cheese in the bottom of a 11×7-inch rectangular baking dish. Top with 1/3 pasta (about 1 ¾ cups). Top with ½ cup cheese. Repeat until you have three layers of pasta, ending with cheese.
8. Sprinkle bread crumbs over top. Bake 1 hour. If top hasn’t browned up enough, put under broiler 2-3 minutes. Remove from oven and let cool at least 15 minutes before serving.
Allergy-Free Old-Fashioned Mac n’ Cheese
© 2010 by Cybele Pascal
I cannot wait to try this!!! I have been craving macaroni and cheese for weeks now, but couldn’t quite figure out how to do it dairy free. 🙂 You are a genius!
Thanks for sharing! Now I’m gonna have to find me some Daiya cheese.
Where do you find Daiya cheddar? Our Whole Foods only has the white cheese!
Hi Tressa, hope you enjoy!
Margie, Daiya should be available at your local whole foods at the deli counter, in bulk, or in the section where they have cheese slices and shreds, along with things like applegate farms and horizon cheese. It should also be in any local health food store, and I’ve even started seeing it in “normal” grocery stores.
I find it at both the West Hollywood, and the Sherman Oaks Whole foods. These are my local markets, so I’m assuming it must be available at many others too. You can use the white too, (which is called “italian”)but it’s not quite as pretty. Tastes pretty much the same in my opinion though.
I found the Daiya cheese at my local grocery store (Fred Meyer) in the natural foods/vegetarian section. I didn’t have to look too hard!:) Mac ‘n cheese is on the menu for dinner tonight.
Cybele, it was great to meet you! I’ve heard so much about this mac ‘n cheese of yours, and boy, does it look wonderful. 🙂
Thanks so much for the mention, too. Looking forward to reading your cookbook and doing a review/giveaway soon!
Margie, so happy you found the Daiya! Hope you enjoyed the mac n’ cheese!
Shirley, great to meet you! Let me know when you do the giveaway so I can share it over here too.
This was delish! Thank you!
Gina, Yay! So happy you liked it!
Tried this recipe yesterday but I snucked grated carrots and threw some saltine crackers on top since I ran out of GF Crumbs into it but gosh; it turned out so yummy. I mean yummy!!!!! Thank you so much!
DDSMOM, that sounds delicious! So happy you enjoyed the mac n cheese.
I love Mac ‘n Cheese, but not the expense of Daiya cheese. In Southern Ontario (Canada) they want $11.00 or more. Can’t do that. But I was checking through my Uncheese Cookbook by Jo Stepaniak and found her recipe for “Chick Cheez” that may wotk.
Oh my goodness, $11?!!! Really? Why? It’s even made in BC. I don’t understand that. It’s nowhere near that expensive here. What a bummer.
Let me know how the Chick Cheez works!
What does the onion add? We have someone sensitive to onions. Can it be left out?
THe onion adds a flavor boost. You can leave it out if you prefer!
[…] have modified it from its original version here. I don’t bake it, since the kids and I were huge fans of boxed mac and cheese. I sub the […]
I’m so excited to way this! I didn’t have satiated so I used Vegan Supreme sour cream.
I do not like Daiya cheese. Could I replace it with nutritional yeast? Thank you! Ü
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