Posting this recipe on behalf of a friend in need with a simple desire for some simple Mac and Cheese. Yes, I had the same desire at one point as did my kids. Not sure who needed it more me for its simplicity or them for their kiddish desires. But, honestly, once a child knows about Mac and Cheese it is very difficult to remove. Hence the dish.
If you are new to the milk free community, you are probably thinking that your days of Cheese, Cream cheese, and Sour cream are over, while in reality just like there are rice, almond, and soy milks, there are also cheeses too. Before you get too bummed take yourself over to your local health food store and ask them what they have. There are many wonderful substitutes out there that are wonderful replacements of what you already eat. Why put yourself through the struggle of finding ways around a food you love when you don't have too? There are many cheese choices out there that work great. For example if you are making a Grilled Cheese sandwich, buy Daiya Cheese. It melts at low temperatures, but yeat it holds up well for a grilled cheese sandwich. If you need to make a pizza, however, Daiya is not a good choice, because it gets too melty and drools everywhere, such that you cannot enjoy your pizza. For pizza the best choice I have found is Vegan Gourmet. Vegan Gourmet melts at a really high temperature, but the end result is a near exact resemblance to real pizza cheese. So get out there and find the health food stores around you. And if you don't have one around you, every time you travel, look for one and stop in for a few months supply of items that will make your life easier.
In my mac and cheese I chose to use a butternut squash. It was not just a random inclusion, however. I chose it primarily because of its color. It also has had a big hit of its own in the pasta world, as it has been used like spaghetti sauces with garlic and onion flavors for years. So butternut squash is not just a weird occurance with pasta and fits really nicely with Mac and Cheese.
If you are new to the milk free community, you are probably thinking that your days of Cheese, Cream cheese, and Sour cream are over, while in reality just like there are rice, almond, and soy milks, there are also cheeses too. Before you get too bummed take yourself over to your local health food store and ask them what they have. There are many wonderful substitutes out there that are wonderful replacements of what you already eat. Why put yourself through the struggle of finding ways around a food you love when you don't have too? There are many cheese choices out there that work great. For example if you are making a Grilled Cheese sandwich, buy Daiya Cheese. It melts at low temperatures, but yeat it holds up well for a grilled cheese sandwich. If you need to make a pizza, however, Daiya is not a good choice, because it gets too melty and drools everywhere, such that you cannot enjoy your pizza. For pizza the best choice I have found is Vegan Gourmet. Vegan Gourmet melts at a really high temperature, but the end result is a near exact resemblance to real pizza cheese. So get out there and find the health food stores around you. And if you don't have one around you, every time you travel, look for one and stop in for a few months supply of items that will make your life easier.
In my mac and cheese I chose to use a butternut squash. It was not just a random inclusion, however. I chose it primarily because of its color. It also has had a big hit of its own in the pasta world, as it has been used like spaghetti sauces with garlic and onion flavors for years. So butternut squash is not just a weird occurance with pasta and fits really nicely with Mac and Cheese.
Mac and Cheese
1 TBSP starch (I use tapioca or corn)
1 TBSP Potato Flour
1/4 tsp Garlic Salt
1/4 tsp Onion Powder
1 cup Rice Milk
* * * *
2 TBSP Melted Butter or Shortening
1/3 cup Non-Dairy Cream Cheese
1 cup Roasted Butternut Squash (pre-roasted)
* * * *
1 TBSP Nutritional Yeast
Salt to taste
8 oz precooked gluten free noodle elbows (or your preferred shape)
1) Place first 5 ingredients in a ziploc bag, zip it, and mix with hands until any lumping is gone. Pour into small skillet on medium heat til thickens, then add the Melted butter and Non-Dairy Cream Cheese to it.
2) When Cream cheese is incorporated, add the butternut squash. Sauce is finished when it gives the appearance of canned nacho cheese sauce.
3) Pour over 8 oz of pre-cooked noodles and add the Nutritional Yeast and desired salt. With a Wooden spoon or wooden spatula combine evenly into noodles. Serve.
Time 15 minutes
**You can make ziploc bags of the dry ingredients ready for use to make it a quick lunch
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