We may earn money or products from the companies mentioned in this post.
We follow a gluten, dairy free diet, and over the years I’ve found substitutes for all of Natalie’s favorites. Today there are many gluten, dairy free options on the market which we use sometimes, but I like to avoid unnecessary additives that often come with processed foods.
We like to try different pasta shapes, sizes and mix-ins like broccoli, chicken or peas. Here’s a picture using Tinkayada’s Little Dreams pasta with fun shapes.
1 c cooked gluten free pasta
1/4 finely chopped onion
1 tablespoon Earth Balance margarine or EVOO
1 TBSP gluten free all purpose flour
Dash of black pepper
1/4 tsp salt
1 1/4 c rice milk (or preferred milk substitute)
2 c shredded dairy-free cheddar cheese (like Daiya)
Note: We usually eat this right out of the saucepan, without baking in the oven. If you like to oven bake, the directions are included, below.
Preheat oven to 350 degrees.
Cook gluten free macaroni, according to package directions. Set aside.
In a saucepan, melt margarine and add onion. Cook onion until translucent.
Using a whisk, stir in flour, salt and pepper.
Add rice milk; cook until thickened and bubbly.
Add cheese substitute and stir until melted.
Add cooked macaroni to cheese mixture. To oven bake, transfer to a 1 qt. casserole dish.
Bake uncovered at 350 degrees for 20-25 minutes until bubbly.
Optional: If you want to add some crunch, crush up some gluten free crisp rice cereal and sprinkle on top or some breadcrumbs like Ian’s to top off this gluten, dairy free mac n cheese.