GFCF Macaroni and “Cheese”
by Sheri, MFPIx2, Tuesday, November 2, 2010 at 4:38pm
Ingredients:
- 1 package (8 ounces) gluten free macaroni
- 4 tablespoons shortening (coconut oil, spectrum shortening, ghee, or GFCF margarine)
- 4 tablespoon gluten free flour
- 1/4 – 1/2 teaspoon salt (to taste)
- 1/8 teaspoon pepper
- 2 cups milk substitute
- 1 cup cheddar style Daiya vegan cheese
Directions:
Cook macaroni noodles until slightly al dente (just slightly undercooked). Rinse with cold water and set aside. In a medium sized saucepan, melt shortening over medium-low heat. Slowly wisk the flour into the melted shortening until smooth and bubbly. Gradually add milk substitute, wisking constantly. Continue to cook over medium-low heat, stirring frequently, until thickened. Add salt and pepper to taste. Add “cheese”, stirring until melted. Remove from heat. Stir the cooked macaroni noodles into the sauce until combined. Pour into a greased casserole dish and bake in a preheated 350 degree oven for approximately 20-30 minutes, or until hot and bubbly.
Option: Top with fresh breadcrumbs and shredded “cheese” before baking.
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