Macaroni and Cheese - Gluten-Free Dairy-Free Soy-Free!
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 6
Ingredients
  • 10 oz gluten free elbow macaroni – I used Tinkyada brown rice elbows.
  • 3 slices bacon
  • 8 oz low fat cubed ham – I used a 97% fat free variety
  • 2 Tbsp gluten-free, dairy-free, soy-free margarine (Earth Balance makes one)
  • ¼ cup sweet rice flour (also called glutinous rice flour, found at Asian markets)
  • ½ tsp dry mustard
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • ¾ tsp fish sauce
  • 3 cups almond milk
  • 1 tsp instant minced onion
  • 8 oz Daiya brand shredded mozzarella
  • 4 oz Daiya brand shredded cheddar
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cook and drain macaroni according to package directions – start tasting it a couple minutes before it’s due to be done so you catch it when it’s al dente – not too chewy, but not completely soft either.
  3. Chop the bacon and cook it in a large saucepan until browned but not crisp.
  4. Remove bacon to paper towels and drain off all but 2 Tbsp of the bacon fat.
  5. Return pan to heat and add 2 Tbsp margarine and melt.
  6. Add sweet rice flour and mustard, salt and pepper.
  7. Cook stirring 2 minutes. (It will not brown like a wheat flour roux would.)
  8. Add the almond milk in a little at a time (to avoid lumps) whisking it around.
  9. Add the minced onion and fish sauce (this was Worcestershire sauce in the original recipe but that contains soy – the fish sauce works great as a substitute.)
  10. Cook the sauce over medium high heat stirring frequently until it thickens a bit.
  11. Remove from heat and stir in the cheese until it melts.
  12. Mix elbows, sauce, bacon and ham in a 13 X 9 inch casserole dish.
  13. Bake at 375 degrees F for 40 minutes.
  14. Let stand 5-10 minutes before serving.
Recipe by Savory Nature at https://savorynature.com/2013/12/06/macaroni-and-cheese-gluten-free-dairy-free-soy-free/