I think I’ve tried every wheat-free, dairy-free mac-n-cheese on the market. And I’ve got to be honest, they are ICKY. Not even remotely resembling the real thing. After another major disappointment with Road End Organics Dairy-free Mac&Cheese (with brown rice pasta), I decided that I would find the time and only make big vats of my own mac-n-cheese, freeze and eat.
So, here’s a fabulous wheat-free, dairy-free mac-n-cheese recipe you can actually enjoy:
Use a few heels of Ezekiel bread (for Celiac’s try non-wheat bread like Food for Life’s Brown Rice or Millet bread) in the freezer to use as bread crumbs.
12 oz quinoa pasta
*Ancient Harvest quinoa pasta
2 c rice milk
*Pacific Rice milk
2 T quinoa flour
*Ancient Harvest quinoa flour (recommend same pasta/flour blend)
1 ½ c shredded almond pepper jack cheese
*Lisanatti Almond Jalapeno Jack Style Cheese
1 T Dijon mustard
1 T salt
4 pieces Ezekiel bread (or other non-wheat bread), crumbled
¼ c soy parmesan cheese
*Soya parmesan cheese
8×8 baking pan
Preheat oven to 400 degrees. Cook quinoa pasta according to package instructions. Heat rice milk in large saucepan over low heat until simmering. Slowly whisk in quinoa flour. Whisk constantly for 2 minutes. Cook until slightly thickened. Remove from heat. Add cheese, mustard, salt, and pasta. Stir over low heat until heated through. Pour into baking pan. Add bread crumbs to top. Sprinkle additional garlic salt. Bake for 20 minutes.
And if you’ve found a mac-n-cheese mix that tastes good, please let us know. Would LOVE to find one.