The following recipe is vegan, dairy-free, fish-free, corn-free, egg-free – and can easily be made wheat-free, soy-free, gluten-free, and nut-free as well.
ALLERGY-FREE ‘MAC AND CHEESE”! (I got this from this blog a long time ago and adapted it a little to my own taste). I make this recipe literally almost every other week – I love it! I make half the amount since it’s just me eating it, but the full amount would be great for families or multiple people.
You will need:
16 oz package of gluten-free pasta, whatever shape you like
3 cups shredded Daiya ‘cheese’ (I like to mix them if I have both on hand and use half mozzarella and half cheddar… they also make a pepperjack flavor which could be good in this, maybe adding some jalapenos or ground chipotle pepper or something if you like it hot)
3 tablespoons soy free Earth Balance (a vegan butter substitute)
3 tablespoons gluten-free flour of choice
2 cups unsweetened dairy free milk (I’ve used rice and almond)
1/4 teaspoon black pepper
1/4 teaspoon paprika
Gluten-free bread crumbs to sprinkle on top (You can just toast a slice or two of gluten-free bread and crumble that in your hands to make crumbs)
Preheat oven to 350 degrees.
Cook pasta according to package directions.
Drain pasta and transfer to glass baking dish. Halving the recipe will use an 8 x 8 pan, making the whole recipe will use a 9 x 13 pan.
Mix about 2/3 of cheese into pasta in baking dish, set aside.
Melt Earth Balance in small pot on medium or medium low. Add pepper, then add flour until combined. Stir in dairy-free milk and stir for a few minutes until everything is combined – the mixture should thicken up a little.
Pour this mixture over the pasta in the dish, mix well. Top with the remaining cheese and sprinkle a layer of breadcrumbs over the top. Dust with paprika.
Bake at 350 degrees for 30 minutes. ENJOY!
NOTES: This dish also tastes nice if you mix in garlic powder or Italian seasoning along with the first 2/3 of the cheese.