Mac n Cheese-gluten free, dairy free, soy free, vegan

Who doesn’t love Mac and Cheese? My 5 boys (including hubby) sure do! My family was hesitant at first to try my experimental recipe, not after that first bite! I must tell you, the texture, the creaminess, the crunchy topping in this gluten free, dairy free recipe will have you craving more! Our vegan friends also love this recipe when I make it with vegan breadcrumbs, it's entirely vegan without it. A family favorite!

This recipe contains pasta (shell), Earth Balance Soy Free Spread, milk (coconut), coconut creamer, cheese (cheddar, shredded), cheese (mozzarella, shredded), hamburger buns, bread (gluten-free), flour (millet), garlic powder, salt, cornstarch, water, cayenne pepper

6 - 8 Servings

Prep time: 10 min

Cook time: 25 min

Ingredients:

• 1 lb. shell pasta (Quinoa & Corn combination)
• 4 tbsp. Earth Balance Soy Free Spread, plus extra for greasing casserole dish
• 2 cup(s) So Delicious unflavored coconut milk (not cans)
• 1/2 cup(s) coconut creamer (I like So Delicious Original flavor)
• 2 cup(s) Daiya shredded cheddar cheese
• 1 cup(s) Daiya shredded mozzarella cheese
• 1 Udi's hamburger bun, toasted or
• Vegan option: 2 slices vegan bread (I use Food for Life Rice bread)
• 1 tbsp. millet flour
• 1 1/2 tsp. granulated garlic powder
• 2 1/2 tsp. salt, or to taste plus a few tablespoons extra for pasta water
• 3 tbsp. organic cornstarch
• 2 tablespoons water, room temperature
• 1/4 tsp. cayenne pepper

Instructions:

• 1. Preheat Oven to 375 degrees F
• 2. Grease a 9x12 inch casserole dish
• 3. In a large stock pot with boiling water, add few tablespoons of kosher salt to the water.
• 4. Add pasta, stir frequently to prevent clumping.
• 5. In a mini food processor pulse the toasted hamburger bun until a breadcrumb consistency. Set aside.
• 6. For the Vegan option: Slice tortillas into 1 inch strips, bake at 350 degrees F on a parchment lined baking sheet for 12-15 minutes (or 10 minutes at 400 degrees F then reduce oven temperature for baking Mac and Cheese). Pulse in a food processor until a breadcrumb texture, set aside.
• 7. In a medium heavy bottomed saucepan over medium heat, melt Earth Balance spread.
• 8. Add coconut milk, coconut creamer, salt, garlic powder, cayenne pepper and let it cook until it’s just about to boil, about 3 minutes. Stirring occasionally.
• 9. Meanwhile, in a small glass bowl, mix cornstarch and millet flour with room temperature water.
• 10. Raise the heat to medium high, pour in the cornstarch mixture, and whisk vigorously for a few minutes until it thickens, about 3-5 minutes.
• 11. Once thickened, add both Daiya cheeses, stir to blend.
• 12. Drain the pasta once it’s reached al dente (cooked, yet firm), put the pasta back into the drained stockpot
• 13. Add the sauce and mix well.
• 14. Fill the greased casserole dish with the pasta mixture evenly, spread breadcrumbs evenly across the top.
• 15. Bake for 10 minutes. Serve hot.