BEST GLUTEN FREE MAC AND CHEESE RECIPE MAC
gluten-free and dairy-free mac and cheeseĪnd so today, I am sharing a seriously warm, hearty, and veg-infused dairy-free mac and cheese that I know you are going to LOVE (and the kiddos will to). It was the kind of food you could eat with minimal supervision and kind of just kept everyone happy. Sometimes they were big mighty lasagnas, and then we moved into the homemade submarine sandwich. I remember the pre-Halloween meals my mom would craft up.
BEST GLUTEN FREE MAC AND CHEESE RECIPE HOW TO
What I want to share with you today is not really any of those things, but how to send your kidlets (and yourselves) out into the night with some hearty fuel in the belly so that maybe everyone will be too full to fill their faces with candy. (And if you’re looking for healthy Halloween treat ideas, I have 17 of them for you right here). I have heard of all kinds of alternative Halloween options, whether it’s reverse trick-or-treating, allowing your kids to binge their sweet little faces off on you-approved treats, or just letting them go door-to-door and collect candy, inviting them keep a few things and then donating the rest. Right?! Today I have a recipe for you that will become a family favourite – a baked dairy-free mac and cheese, with vegan and non-vegan options. If you like a spicy kick, Tabasco, Cholula Hot Sauce, Sriracha Sauce or Red Pepper Flakes are great to add.It’s Halloween week and that means costumes, candy and throwing those house rules for health out the window as we slip into some synthetic costumes and collect high fructose corn syrup made into all different crazy kinds of things. I paired the Mac and Cheese with a light salad on the side. You can always add more greens to this dish like spinach, collard greens or broccoli. I find that keeping it in the baking dish was really nice since I could reheat the Mac and Cheese in the oven and give it a quick broil to get the top layer extra crispy. You can store the leftover Mac and Cheese up to 4 days in the fridge, whether kept in the same baking dish that you used or separating the portions in different containers. If the cheese has been accidentally sitting out for too long, you can throw in the freezer for about 5-10 minutes until firm again. To easily grate the cheese, make sure the cheese is at cold temperature. Make sure you buy blocks of cheese rather than pre-shredded cheese as these companies usually coat the pre-shredded cheese with preservatives and it will make your Mac and Cheese clumpy, not creamy. Broil the mac and cheese dish uncovered for 5-8 minutes or until golden crispy brown. Move the rack up to the top of the oven, the turn on the broil setting. Then add a layer of the panko/cheese mix throughout the top. In a baking dish, evenly distribute the mac and cheese. Add the pasta back in the pot and mix it with the sauce. Season with salt, black pepper and garlic powder. Add the cheese and continue to stir until the sauce is creamy and smooth. Add the milk and simmer until the sauce thickens. Make sure to cook the flour, but not burn. Add the gluten-free flour and mix well together until you make a roux (thickener for the sauce). In the same pot, add the butter and bring to medium heat. Drain the pasta in a colander and set aside.
I prefer to cook the pasta a minute less than instructed to keep it al dente. Then cook the pasta as instructed on the pasta box. Once the water is boiling, season with salt and olive oil. In the meantime, grate the three cheeses into the measurements listed.
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