Allergen Friendly Mac’N’Cheese

Get a mouthful of this amazing, dairy-free Mac and Cheese recipe!

Ingredients
8 oz. dried gluten free elbow noodles (available in Pasta)
2 cups béchamel sauce (*see recipe below)
½ cup roasted butternut squash puree (**see directions below) or canned pumpkin puree (available in Canned Goods)
¼ tsp. turmeric powder (available in Bulk Spices)
¼ tsp. smoky paprika (available in Bulk Spices)
1 tsp. onion powder (available in Bulk Spices)
1 tsp. garlic powder (available in Bulk Spices)
1 tsp. salt (available in Bulk)
3 Tbsp. nutritional yeast (available in Bulk)
2 cup cheese or alternative cheese (in Refrigerated sect.)

Directions

  1. Preheat oven to 350˚F.
  2. Prepare pasta according to package instructions. Drain and rinse under cool water, set aside.
  3. Prepare your Béchamel Sauce (recipe below). Stir in the roasted butternut squash puree or the pumpkin puree. Add all remaining ingredients, except 1 cup of the cheese.
  4. Bring to a simmer, cover and cook for 15-20 minutes.
  5. Stir the cheese sauce into the pasta and pour into a greased oven safe baking dish. Sprinkle with remaining 1 cup of cheese shreds and cover with foil.
  6. Bake for 15-20 minutes until the pasta is heated through and the cheese is melted.
    **To roast a butternut squash, cut the top stem end off then cut through the middle of the squash lengthwise. Drizzle cut side with olive oil and place cut side down on a parchment paper lined baking sheet and roast at 400˚F for 30 minutes until very soft. Scoop out seeds and discard. Scoop out remaining flesh of the squash

*Béchamel Sauce Ingredients:
3 Tbsp. Earth Balance butter substitute (Refrigerated sect.)
4 Tbsp. All-Purpose Gluten-Free Flour Mix (Baking section)
2½-3 cups unsweetened, plain rice milk (Alt. Milk section)
½ tsp. salt (available in Bulk)

*Béchamel Sauce Directions:

  1. Melt the allergy-friendly butter in a medium saucepan.
  2. Sprinkle in the Enjoy Life All-Purpose Flour Mix and whisk together for 1-2 minutes.
  3. Slowly drizzle in 2½ cups of the rice milk and continue whisking over medium heat until sauce is thickened.

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