Mac and Cheese - Gluten-Free, Dairy-Free, Soy-Free, Vegan Optional
Try this Mac and Cheese recipe, gluten-free, dairy-free, soy-free, and optionally vegan.
Try this Mac and Cheese recipe, gluten-free, dairy-free, soy-free, and optionally vegan.
- for the sauce:
- 1 teaspoon onion powder
- 2 tablespoons kosher salt
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- for the pasta:
- ingredients:
- 1 teaspoon granulated garlic powder
- 1 pound pasta shells elbows or spirals (i use andean dream or tinkyada brands for best results)
- 6 quarts of water (for cooking pasta)
- 4 tablespoons earth balance soy free spread or oil
- 2 cups unflavored coconut milk (not canned)
- 1/2 cup coconut creamer (i use so delicious original flavo
- 2 heaping cups daiya cheddar cheese shreds
- 1 heaping cup daiya mozzarella cheese shreds
- 3 slices gf df bread (gf vegan bread) toasted
- 3 tablespoons organic cornstarch or tapioca starch
- 3 tablespoons water room temperature
- oil for greasing casserole dish
- Carbohydrate 41.8111353896966 g
- Cholesterol 55.1870716833333 mg
- Fat 1.75594181470085 g
- Fiber 0.0770105220716224 g
- Protein 8.64874306552564 g
- Saturated Fat 0.251241505749573 g
- Serving Size 1 1 Serving (79g)
- Sodium 1229.07439254654 mg
- Sugar 41.7341248676249 g
- Trans Fat 0.577114802109829 g
- Calories 220 calories
Step-by-step
- Preheat Oven to 350 degrees F
- Grease a 9x12 inch oven-safe casserole dish with oil.
- In a mini food processor, pulse the bread until it resembles breadcrumbs. Set aside.
- For the pasta: Fill a stock pot with water; when it boils, add 2 tablespoons of kosher salt (carefully, as it will boil violently). Add pasta, stirring frequently to prevent clumping. Cook for 5-7 minutes until softened. Let it sit in the water for a minute, then drain.
- Meanwhile, combine cornstarch and 3 tablespoons of water in a small bowl. Set aside.
- Using a large liquid measuring cup, measure coconut milk, coconut creamer, salt, garlic powder, onion powder, and ground cayenne. Set aside for the sauce.
- For the sauce: Set a medium (4-quart) heavy-bottomed saucepan over medium-high heat and heat Earth Balance spread. When melted, pour in the coconut milk mixture, stirring to combine well. When the mixture begins to boil, add the cornstarch (or tapioca) mixture to the sauce. Whisk or stir vigorously for a minute or two until it thickens. Reduce heat to medium-low. Add Daiya mozzarella and cheddar shreds, stirring frequently until well blended (less than a minute). When thickened to coat a spoon, it's ready for the pasta.
- Add drained pasta to the sauce and mix until well blended. Fill the greased casserole baking dish with mac and cheese, spreading evenly.
- Sprinkle breadcrumbs evenly over the mac and cheese and bake for 15 minutes until golden brown on top.
- Let it sit for 10 minutes before serving; it will be piping hot otherwise.
- Stores well, refrigerated, for up to 5 days in a sealed container.
- Note for freezing: Do not bake the mac and cheese. Instead, let it cool completely (at least 2 hours), then seal with four layers of plastic wrap around the perimeter of the baking dish. If doubling the recipe, cool completely, then divide and transfer into freezer-safe and oven-safe dishes or containers. To bake frozen mac and cheese, bake at 350 degrees F for 25 minutes if thawed at room temperature, or add 10 minutes if thawed in the refrigerator, until hot and bubbling. Let it cool 10 minutes before serving.
- Variations: This recipe is versatile and works well with added vegetables. Peas, steamed cauliflower, asparagus, broccoli, sliced mushrooms, or kale (sauteed first) are all delicious optional additions.
A Busy Mom's Guide to Delicious and Healthy Mac and Cheese
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and bedtime stories, finding time for a home-cooked meal often feels impossible. But let’s be honest, sometimes even I crave comfort food, something warm, cheesy, and satisfying. That’s where this amazing gluten-free, dairy-free, soy-free, and optionally vegan mac and cheese recipe comes in. It's a game-changer!
I used to think that creating a healthy and delicious mac and cheese was an impossible task. The store-bought versions are often loaded with processed ingredients and unhealthy fats, leaving me feeling sluggish and guilty. But this recipe? It’s a revelation. It’s packed with flavor, completely customizable to my family’s preferences (even my picky eaters love it!), and surprisingly easy to make, even on a weeknight. The best part? I can feel good about feeding it to my kids.
The magic of this recipe lies in its versatility. I often sneak in extra veggies – steamed broccoli, finely chopped carrots, or even some peas – without anyone complaining. My kids don't even notice! It’s a fantastic way to ensure they're getting their daily dose of nutrients, disguised within a dish they already adore. And let's not forget the customizable aspect. Want to make it fully vegan? Simply use vegan cheese alternatives. Prefer a spicier kick? Add a pinch more cayenne pepper. This recipe truly adapts to your needs and preferences, making it a weekly staple in my kitchen.
Beyond the ease of preparation, this recipe offers a significant time-saving advantage. I often double the batch and freeze half for those nights when even opening a jar of pasta sauce seems too ambitious. The frozen portion reheats beautifully, providing a quick and nutritious dinner on busy evenings. It’s a small step that saves me countless hours throughout the month, allowing me to dedicate more time to the things that truly matter – family and those precious moments with my children.
This mac and cheese is more than just a meal; it’s a symbol of practicality, nutrition, and adaptability. It's a delicious hug in a bowl that fits effortlessly into my hectic schedule. It’s proof that healthy eating and a busy lifestyle can coexist harmoniously. So, ditch the guilt, embrace the ease, and savor every bite of this truly wonderful mac and cheese.
Pro-tip: Invest in a good quality food processor; it makes preparing the breadcrumbs a breeze! And don’t be afraid to experiment with different vegetables. The possibilities are endless!
This recipe has become a lifeline during those crazy weeks when even the simplest tasks feel monumental. It’s a delicious reminder that nourishing my family doesn’t have to be complicated. It just needs to be simple, satisfying, and above all, delicious.
So go ahead, give this recipe a try. You might just find your new family favorite.
Ingredients List: (Detailed ingredient list is provided in the recipe section)
Variations:
- Add protein: Crumbled cooked chicken or tofu can be added for a heartier meal.
- Spice it up: A dash of hot sauce or some chopped jalapeños adds a delightful kick.
- Herby goodness: Fresh herbs like parsley or chives brighten up the flavor profile.
Enjoy!
