This creamy and flavorful mac 'n' cheese is dairy-free, gluten-free and nut-free. If you’re looking to satisfy that guilty mac 'n' cheese craving, then look no further.
Steps
1
Making the "Cheese" Sauce
Ingredients
2 tbsp oil (coconut or grapeseed oil)
3 tbsp gluten-free flour
1/4 cup beer
1 3/4 to 2 cups non-dairy milk
1 tsp mustard powder
3/4 tsp onion powder
1/4 tsp garlic powder
1 tbsp light miso paste
1/3 cup nutritional yeast
3/4 tsp sea salt (or to taste)
1/8 tsp white pepper (or to taste)
truffle oil (optional and to taste)
To start the sauce, melt the oil and add the flour. Note: We used a gluten-free flour (search Rouxbe for recipe) but regular all-purpose flour can be used instead. Let cook for a minute or so and then add the beer and whisk to combine. Then slowly whisk in non-dairy milk of choice, preferably unsweetened. Add just enough milk to reach a thick sauce-like consistency. Remember you can always thin it out a bit later.
Add the mustard, onion and garlic powder along with the miso paste and nutritional yeast and whisk to combine. Taste for seasoning, adding salt and pepper as needed.
If desired, add a few drops of truffle oil to finish.
2
Cooking the Pasta
Ingredients
1/2 lb gluten-free pasta*
To cook the pasta, bring a large pot of salted water to a boil. Cook according to the package. For added flavor, add a couple of bay leaves to the pasta as it cooks.
*Note: If gluten is not an issue, regular pasta can be used instead.
Once the pasta has cooked, drain and place back into the pot.
3
Finishing the Dish
Pour enough sauce over the pasta to create the desired consistency. If desired, you can add a bit of non-dairy cheese to finish.
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Patricia D, I have used a few different items in the past when looking to substitute Beer. Here are a few things that I have found to be successful, Ginger beer, non-chicken broth, vegetable broth or a rich mushroom broth ( from light to dark substitutions ). I hope that some of these will be a great fit for your dish.
Thank you very much, Brian. Some kind of broth sounds good. I'm not sure I would ever have thought of ginger beer on my own (soda pop as a dinner ingredient??), but now I'll have to try it out! Come to think of it, my mom was creative like that. She did a killer sweet-and-sour meatloaf where she normally used molasses, but she was out of molasses once, and there was some diet cola in the pantry.... I was away at college but I heard it was really good!
Brian S •Patricia D, I have used a few different items in the past when looking to substitute Beer. Here are a few things that I have found to be successful, Ginger beer, non-chicken broth, vegetable broth or a rich mushroom broth ( from light to dark substitutions ). I hope that some of these will be a great fit for your dish.