Macaroni And No-Cheese
From wendio 17 years ago
- 25 minutes to make
- Serves 4
Missing macaroni and cheese but can't eat dairy or wheat? Then read on! I've adapted this one from "The Post Punk Kitchen" (ppk.com) site. I actually browned the onion w/some organic chicken sausage and the tastes blended AWESOMELY! Read more (obviously, we're not vegan...) See less
Ingredients
- 3 1/2 cups (or 8 oz.) rice pasta spiral noodles shopping list
- 1/2 cup olive oil + splash shopping list
- 1/2 cup rice flour shopping list
- 1 1/2 cup boiling water shopping list
- 1 cup almond or coconut or rice milk shopping list
- 1 cup vegetable broth (or chicken broth if preferred) shopping list
- 1 1/2 tsp salt shopping list
- 1 tbsp GF soy sauce shopping list
- 1 1/2 tsp garlic powder shopping list
- turmeric shopping list
- 1 cup nutritional yeast flakes shopping list
- 1/2 sweet onion, diced shopping list
- paprika to taste shopping list
How to make it
- Cook rice pasta, rinse w/cold water, then set aside.
- In a saucepan, heat the olive oil over low heat.
- Beat in flour with a wire whisk and continue to beat over a medium flame until the mixture (called a roux) is smooth and bubbly.
- Whip in boiling water, rice milk, broth, salt, soy sauce, garlic powder, and a pinch of turmeric, beating well to dissolve the roux.
- The sauce should cook until it thickens and bubbles. Then whip in nutritional yeast flakes.
- In a separate pan, saute onions in a splash of olive oil, then add to the sauce.
- Mix part of the sauce with the noodles and put in casserole dish, and pour a generous amount of sauce on top.
- Sprinkle top with paprika and bake for 15 minutes in a 350 degree preheated oven.
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