Yes, Mac’n’Cheese can be healthy! I will be tweaking this recipe in future to try to get it to taste a little closer to the sharp cheddar traditional version, although Daiya has perfect texture and melting, its flavour is a bit mild, still, so yummy and worth sharing now! You won’t believe this is a vegan, dairy-free, gluten -free dish. Make sure you choose a good gluten free pasta, some rice pastas can be thick and get soggy. I used a corn/quinoa macaroni from the bulk section of Whole Foods, it has a very similar texture to regular pasta.
Oven 350 degrees
Large pot, boiling water
Large sauce pan
Medium sized glass baking dish
3 cups Gluten Free Macaroni, dry
1 tablespoon Vegan Butter (I used Earth Balance)
1 tablespoon, gluten-free Flour (I used Sorghum , Sweet Rice Flour works great too)
2 cups Unsweetened Nut Milk like Almond or Soy Milk
2 heaping tablespoons Nutritional Yeast
2 1/2 cups, Daiya Cheddar Shreds
1/4 teaspoon, Onion Powder
1/4 teaspoon, Garlic Powder
1/2 cup gluten-free Bread Crumbs
1 tablespoon Olive Oil
1/4 teaspoon, Smoked Paprika
Sea Salt and Ground Pepper
Cook macaroni until it is just a little underdone, drain and set aside.
Heat butter in large sauce pan on medium/high heat. Stir in flour. Stir in milk and whisk and cook until thickening begins. Add nutritional yeast, garlic and onion powders and stir. Season with sea salt and pepper. Add 2 cups of Daiya, stir till melted. Note: for a more yellowish colour you may add a pinch or two of turmeric!
Remove from heat and add cooked macaroni, stirring to coat. Pour into glass baking dish and top with remaining Daiya.
Toss bread crumbs in olive oil and paprika and spread over pasta.
Bake for 25 minutes or until crumbs are browned. Remove from oven and allow to cool a bit before serving.