Friday, November 15, 2013

GF/DF/SF/Vegan Mac and Cheese

It's Recipe Friday....

Joey did not like mac and cheese for the longest time.  Then it didn't matter, since he had a dairy allergy.  Then one day I bought some Annie's frozen mac and cheese for myself and he wanted to try it.  I was tired and let him have some of my precious mac and cheese.  He fell in love with it.

Trouble is, this tasty allergen friendly treat cost me $4.00 per box.  Eaten daily....and that adds up.  So I attempted to conquer an allergy-friendly mac and cheese treat to enjoy as a family.  I do admit that the girls are not fans of the vegan cheese.  So I am working on a goat cheese friendly recipe also.  But this is currently a favorite, even with my hubby.  Joe and I add ground pepper to ours (the black specs) when we plate it.  The kids do not like pepper though, so we leave it out of the whole batch.

Kuehner Vegan Mac and Cheese

6 cups coconut milk (we use homemade...but any milk substitute should work)
2 packages DAIYA Cheddar Cheese.
1/2 cup Bragg's Nutritional Yeast
2 tsp ground mustard
1 tsp ground turmeric
2 tsp sea salt
4 TBS coconut oil
1 - 16 oz package gluten free pasta

Preheat oven to 400 degrees.

In a kettle add the 6 cups coconut milk.  Start warming and then add the coconut oil, nutritional yeast, and spices.  When the mixture has warmed thoroughly, add both packages of the DAIYA cheese and watch closely.  Stir to allow the cheese to start melting.  When you see very little unmelted cheese (you will have some), add your dried pasta.  I use a dutch oven for this process.  Once I stir, I put on the lid and put in the oven for 40 minutes.  If you do not have a dutch oven, pour into a baking dish and bake covered for the same amount of time.

You can add gluten free bread crumbs to the top and uncover the last 15 minutes.  Or even potato chips for a good old-fashioned mac and cheese.  I left them off this time.

My hubby does like this recipe and Joey has to be rationed or he will eat his weight in this recipe.  It's super yummy!!!  I usually serve with chicken breast or just a veggie like green beans.

FYI....I add a little extra coconut oil at the bottom of the dish, depending on the dish I am baking in.  Helps to avoid sticking.

Also, this is our favorite pasta.

And this is the Daiya cheese that we use.  You can purchase several flavors, including a jalapeño flavored for a mexi feel.


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