This recipe was an awesome find! My daughter loves mac-n-cheese but since the Little Guy can’t have dairy or wheat, I’ve not made any for her. I’ve adapted this recipe from http://www.asterling.com/2011/01/mac-n-cheese-with-daiya-vegan-cheese.html. Her recipe is good, its just too spicy for my family. It didn’t say it was spicy, in fact it suggests it needs more pepper flakes. So I didn’t correct it when I made, but will the next time. I also used honey mustard instead of spicy mustard and adjusted the flour and pasta to be allergy-free. My husband loved it and he’s not a big fan of the Daiya cheese. I personally thought it tasted just like dairy mac-n-cheese.
1 box Quinoa pasta-cooked and drained
8 oz Daiya cheddar shreds
4 oz Daiya
1.5 T DF butter (we use Best Life Buttery spread w/olive oil)
1.5 T Coconut flour (can use any allergy-free flour)
2 C DF milk (We use Coconut but rice would work well)
1 T red pepper flakes (this was way too spicy for us, I will cut in half next time)
1 tsp honey dijon mustard
Salt and pepper to taste
For bread topping (if desired): 1 cup Allergy-free bread (we use EnerG english muffin), toasted and crumbled. Mix in 1 T olive oil.
Pre-heat oven to 350 degrees. Use large saucepan to cook pasta, drain and set aside. Make a roux with butter and flour. Lightly cook the roux. Add rice milk a little at a time using a whisk. Cook over medium heat until thickened. Add pepper flakes, mustard, and salt and pepper. Stir in the cheddar shreds. Continue to stir until mostly smooth. Turn off heat and add cooked pasta. Toss until coated. Pour into a 9×11 baking dish. Top with Mozzarella shreds and bread crumbs. Bake for 30 min or until breadcrumbs are nicely browned.