Allergy free Mac and Cheese

Since changing our diets to exclude gluten, dairy and corn. Mac and cheese was a challenge to recreate. I finally made a nice “cheesey” sauce that the kids say “is waaaaaay better than regular mac and cheese”. I must agree since the ingredients are full of nutrients and protein. This does contain a soy based cream cheese, which was hard to avoid, but in this case, it is being used in moderation, which I believe is key.

Before we went corn free (which has been awesome for our health, since this is another ingredient that the american diet is inundated with and is mostly a GMO veggie) I used a pasta made of corn and quinoa, since I love quinoa. Now, I use Hodgson Mill brown rice pasta with flax seeds, it has the taste and texture of regular pasta, and much better for our health.

Amount            Ingredients
2 Tbls                 Ghee or Clarified Butter
2 Tbls                 Quinoa flour
1 1/2 cups        So Delicious coconut milk, unsweetened
3 Tbls                 Vegan cream cheese
2 Tbls                 Hummus, plain, or just a puree of Chick Peas
1/2 cup             Daiya cheddar cheese, shredded
1 tsp                    sea salt
1/2 tsp               black pepper
1 cup                  Hodgson Mill brown rice pasta
3 cups                water with a little salt and oil

Steps

1. Put water in a 2 quart pot over medium high heat

2. In a separate sauce pot over medium low heat, place the butter and flour together and mix to make a thick and smooth roux, let this cook for one minute, while stirring constantly

3. Add the milk to the roux, whisk to incorporate roux until it dissolves, allow milk to thicken slightly over medium low heat stirring occasionally, about 5 minutes

4. Once water pot is boiling, add the pasta, stir occasionally and boil for 6-8 minutes until al dente, try not to over cook

5. Add hummus, cream cheese, and s&p to the milk sauce, whisk to incorporate until smooth, allow to simmer until the sauce is thick and smooth, about 5 minutes

6. Drain pasta

7. Add the cheese to the sauce and stir to incorporate and melt for one more minute

8. Remove sauce from heat and pour over pasta, stir, taste and serve, makes 4 large servings

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2 Responses to “Allergy free Mac and Cheese”

  1.  This was such a delicious meal! I just made it tonight and it took me 20 minutes to make this easy and healthy meal! I only made one change since I didn’t have the quinoa flour, I used 1 TableSpoon of Garbanzo flour and 1 Tablespoon of spel…t flour. And I used the pureed Chick peas instead of the hummus. I used this as a complete meal so I decided to add some organic tomatoes and a few leaves of organic fresh spinach, mostly for decoration. 🙂 Thank you!!!

    • Thank you Marina! You did a great job personalizing this dish. Since it is protein packed, adding veggies really does make a completely well balanced meal. Just keep in mind, all of you who are gluten free, spelt flour contains gluten, but I love garbanzo flour, it adds more protein and lots of nutrients, and it’s gluten free 🙂

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