January 11, 2014
Even if it’s gluten-free and dairy-free, macaroni and cheese can still be the creamy, gooey pasta dish you know and love with that signature crunchy topping. This user-submitted recipe can even be made vegan with a few minor alterations.
Submitted to Foodista by Jessica’s Gluten Dairy Free Kitchen
Ingredients:
1 pound shell pasta (Quinoa & Corn combination)
4 tablespoons Earth Balance Soy Free Spread, plus extra for greasing casserole dish
2 cups So Delicious unflavored coconut milk (not cans)
1/2 cup coconut creamer
2 cups Daiya shredded cheddar cheese
1 cup Daiya shredded mozzarella cheese
1 Udi’s hamburger bun, toasted or
Vegan option: 2 Rudi's Gluten Free Tortilla Plain, cut into 1 inch thick strips
1 tablespoon millet flour
1 1/2 teaspoon granulated garlic powder
2 1/2 teaspoons salt, or to taste plus a few tablespoons extra for pasta water
3 tablespoons organic cornstarch
2 tablespoons water, room temperature
1/4 teaspoon cayenne pepper
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