Tuesday, November 4, 2014

Creamy Mac and Cheese (Top 8 Free, Gluten-Free)

Well, it's back to noodles tonight, but I thought I would at least be a little more gourmet with our noodles for this dinner.  Mac and cheese is a favorite in our house.  I usually just cook some gluten-free noodles and mix in a bag of Daiya cheese shreds until it's somewhat melted.  When I'm feeling fancy, I make this recipe of mac and cheese.  But I decided tonight to try a different version of mac and cheese.

This version is much more creamy that the above options, and I added some seasonings for a little extra flavor.  You can use whatever seasonings suit your fancy.  I also used Enjoy Life Plentils because it's what I had on hand.  But any type of chips, crackers, cereal, or breadcrumbs would work nicely.

Since I made this on a whim, I just used what I had in the house.  We were out of cheddar Daiya shreds, so I used mozzarella instead.  Pepperjack would also be tasty.

You may also notice that I rarely use macaroni noodles.  Again, I use what's in the pantry.  I had penne and rotini noodles, so I reached for the penne this time.

Creamy Mac and Cheese

1 box of gluten free noodles (I used Lundberg)
1 package of Daiya cheese shreds
1 cup dairy-free milk (I used So Delicious culinary coconut milk)
2-3 Tbsp dairy-free butter (I used Earth  Balance Soy-Free)
Garlic or garlic powder 
Minced onions or freshly chopped onion
Paprika
Chips, crushed

Preheat oven to 350º.  Cook noodles according to package directions.  I simply boil the noodles until they are tender (or "al dente" if you're fancy), then drain and rinse.

While the noodles are cooking, melt over medium heat the cheese, milk, and butter.  Stir until creamy.  You may want more or less milk to reach your desired consistency.  Sprinkle in some garlic powder or freshly pressed garlic.  I used about 1 tsp.  Mix well.

Creamy cheese sauce

Mix together rinsed noodles and cheese sauce and pour into 9x13 baking dish.  


Add onions on top of noodles.  I used about 2 Tbsp of the dry minced onions.  (I'm not really good at measuring, I just throw some on until it looks good.)  Add a layer of crushed chips, then top with paprika (about 1-2 tsp).  Bake for 30 min.

 

This would taste great with some veggies baked on top, such as broccoli, peppers, or peas.  Make it different each time to keep some variety at your dinner table. 

This is the same recipe without the Plentils and made with different gluten-free noodles

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