Here are step by step instructions for my super yummy dairy free, gluten free Mac & Cheese! Please note this recipe is for 2 servings, feel free to double it for a dish the whole family can enjoy!
Step 1, gather your ingredients!
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I used Ancient Harvest Quinoa Garden Pagodas, a gluten free flour blend (can't remember which one), Earth Balance natural buttery spread, Daiya cheddar style shreds, Chicken Stock (99% of the time I use homemade, but I was in a pinch this time), salt, pepper, nutmeg and Frank's Red Hot Buffalo Wings sauce as I like my Mac & Cheese with a kick but it's totally optional.
Step 2, gather your utensils!
You'll need a sauce pan, wire whisk, spoon & strainer!
Step 3, cook about 2 cups pasta according to package directions (I don't add the oil), then put aside in a bowl, you could drizzle the cooked pasta with a tiny bit of oil if you wanted, I don't usually as the cheese sauce will break it up just fine.
Step 4, make the cheese sauce, beginning with a béchamel sauce. Here is the hard part, but what makes it creamy & delicious and is the only way to go!
Begin by melting over medium-low heat about 3 tablespoons Earth Balance in the same pan you cooked the pasta in, then whisk in about 2 tablespoons gluten free flour blend, continue cooking until smooth and a light sandy color, about 3-5 minutes. It should look something like this (my lighting makes it look more yellow then it actually is).
Then turn heat to medium & slowly whisk in about 1 cup stock & keep whisking until it's done. Bring to a boil & cook for about 8 minutes or until consistency is like pudding (don't forget to keep whisking). Then, take off heat & add in a pinch of salt, pepper & nutmeg. Then, over low heat, whisk in about 1/3 cup cheese & about 1 teaspoon hot sauce & whisk until melted & smooth. Stir in the pasta & enjoy!
I enjoyed mine while watching Dancing with the Stars!
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