Sometimes, you need comfort food. Also, I’m learning of more and more small children who feel as awful when they eat gluten as I do. So for all you gluten-free kiddos, and big kiddos too, you can still eat mac and cheese! This recipe is just as easy as the boxed crap and filled with real food nutrition!
1 lb gluten-free pasta, cooked accordingly
For the cheese sauce:
2 TB rice flour
2 TB butter
1 to 1 1/2 Cups skim milk
3 TB nutritional yeast
1 to 1 1/2 Cups cheddar, swiss, parmesan, or other blend of your favorite cheeses
salt and pepper to taste
Add flour and butter to a cold pan. Heat over medium whisking constantly to blend. The roux will begin to bubble. Let to cook for about 1 full minute and begin adding the milk. I use a range here because some people prefer a thinner cheese sauce. I like mine to stick. Whisk in the milk a few tablespoons at a time until all of the milk is incorporated and you have a thick white cream sauce. Bring that mixture just to a bubble. Add the yeast and half the cheese. Whisk to combine. Add the remaining cheese and salt and pepper to taste. Make sure this cheese sauce is well seasoned. The plain macaroni will reduce the intensity of the cheese sauce flavor by dispersing it.
Stir in drained hot macaroni. Mix well. Serve as a main dish, side dish, or with veggies or meats. Adding green peas and a few cans of tuna is wonderful. The organic hot dog slices are a big hit with a certain someone at my house.
With vegan milks and cheeses, this recipe can be made dairy-free. The proportions and techniques work very well with dairy substitutes. A tiny pinch of hot pepper can tame the residual sweetness of some non-dairy milks and cheeses.