Wednesday, January 14, 2015
One of the hardest things to give up after the family went gluten, casein and soy free was my mom's macaroni and cheese. Over the years I tried several different recipes, some fancier than others (4 cheese, anyone?), but none held a candle to my mom's. I guarded her recipe closely, always making sure I knew where that stained 3x5 inch recipe card rested. I gave out the recipe sparingly, and everyone I made it for loved it. There's really nothing fancy about it. I think it's just the epitome of home-baked goodness in a casserole dish.
My mom's recipe has converted beautifully into a gluten/vegan/soy free version of the original with the help of So Delicious Plain Unsweetened coconut milk yogurt (which provides a nice tang) and Daiya Cheddar shreds (which provides awesome creaminess). My mom's macaroni and cheese is still superb even after all the changes.
Macaroni and Cheese
2 cups dry GF (I like Tinkyada Brown Rice Shells or Rotini)
2 tbsp. Bob's Red Mill All Purpose GF flour blend
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dry mustard powder
2 tbsp. olive oil
1/2 cup So Delicious plain unsweeteend coconut milk
1 cup So Delicious plain unsweetened coconut milk yogurt
one 8oz. package Daiya shredded cheese, your choice
GF breadcrumbs (I use EnerG)
Preheat oven to 350 degrees. Smear a medium casserole dish with olive oil, set aside.
Whisk together the coconut milk and yogurt until smooth, set aside.
Cook the dry pasta in boiling water until al dente. Drain and put in a medium bowl, set aside.
In a small saucepan, heat the olive oil over low heat. Whisk together the flour, salt, pepper and mustard powder, then whisk into the olive oil, forming a smooth paste. Cook a few seconds until slightly thickened and bubbly. Add the yogurt mixture in a slow stream, whisking constantly, until the sauce thickens. Add the shredded cheese and stir until melted and smooth. Remove cheese sauce from heat. Add the cooked pasta and toss to coat.
Spoon the cheesy pasta into the prepared casserole dish. Sprinkle breadcrumbs evenly over the top. Bake 30 minutes or until the sauce is bubbly. Remove from oven. Serve hot. Yield: About 4 servings.