|Using Kinnickinick bread crumbs|
|Using Glutino bread crumbs|
I know what you’re thinking. “Gluten Free Dairy Free Baked Mac & Cheese – Ugh! How could that be good?” But let me reassure you that this isn’t that horrible soy “cheese product” at the grocery store that makes you gag right before you take a bite. Yeah, it’s horrible. Who eats that stuff???
This isn’t that stuff at all. It’s super creamy, high in protein, totally comforting, and tastes like a mild Velveeta cheese. You can even double the cheese sauce to give it stronger, cheesier flavor if that sorta thing makes you happy.
- 4 Tbsp. Earth Balance butter, divided
- ½ C gluten free bread crumbs (Glutino or Kinnikinnick work well)
- 1 lb. Tinkyada elbow macaroni
- ¼ tsp. garlic, minced
- 1 tsp. ground mustard
- 1¾ C SO Delicious coconut milk, or preferred milk alternative
- ¾ C chicken broth, gluten and dairy free
- 2 Tbsp arrowroot flour or cornstarch
- salt and pepper to taste
- 1 C raw cashews (at least salt free if you can't find raw), soaked in very hot water 1+ hours to overnight
- 1½ Tbsp. lemon juice
- 1 Tbsp. chopped red pepper (tomato paste can be substituted, but it's not as good. You could probably achieve a similar flavor with about ½ tsp. chili powder or smoked paprika but I have not tested this yet.)
- 2 Tbsp. olive oil or allowed butter
- ½ - 1 tsp. tahini (looks like peanut butter, made from ground sesame seeds. Gives it a cultured taste. Start with ½ tsp.)
- 1 tsp. onion powder
- 1-2 pinches turmeric (spice, adds flavor and color)
- 1 tsp. sea salt, more to taste
- 1 tsp. nutritional yeast (found on the spice aisle of your local health food store. Gives it a "cheesy" taste)
- ⅓ C water, as needed to help facilitate blending *UPDATE* I now use about 1 C of water
- ½ Tbsp. Arrowroot Flour (or any starch)
- Preheat oven to 400 degrees.
- Melt 1 tablespoon of butter in a small bowl. Mix in the bread crumbs, and set aside. I've used the Glutino brand (pictured above) and the Kinnikinnick panko bread crumbs and I think the Kinnikinnick is just a little bit better and not such a bright yellow!
- Cook the pasta according to package directions.
- While pasta is cooking: In a high speed blender, blend all of the cheese sauce ingredients until smooth only adding as much water as needed to achieve right texture. Taste and adjust seasonings. Should taste and have the consistency of melted Velveeta cheese.
- When pasta is finished cooking, drain and leave macaroni in the strainer. Set aside.
- Use the same large pot, and wipe it dry. At this point, gather the rest of your ingredients, because it starts to go fast. Turn heat down to medium and add the remaining 3 tablespoons of butter to melt. Stir in the garlic and ground mustard. Cook until fragrant, about 30 seconds or so.
- Add the milk and ½ C of the chicken broth. Bring to boil. While it's coming to a boil, combine the arrowroot flour and the remaining chicken broth in a small bowl and mix together well.
- Once it reaches a boil, add the arrowroot mixture and stir until thickened, about 1 minute.
- Remove from heat and stir in the cheese. Stir until cheese is completely incorporated. Season with salt and pepper to taste. Stir in the macaroni until well combined.
- Pour into a greased 7 x 11 in or 8 x 8 in baking dish. Sprinkle the bread crumbs evenly over the top. Bake for 15 - 20 minutes, or until hot and bubbly.