This here? This is a pretty big deal. In my constant quest to present suitably edible baked goods to one desperately-allergic daughter of mine, I have engineered what might be the most delicious concoction since Nutella.
(Just kidding. Nothing is better than Nutella.)
Ingredients:
8 oz daiya
(I combined 4 oz cheddar style and 4 oz mozzarella style. You can do what you want.)
8 oz truRoots ancient grain pasta elbows
(I imagine that any gluten free pasta will do. Plain rice pasta seems gluey and flavorless. This cooked up al dente.)
1 Cup Rice Milk (or your favorite milk substitute.)
1/2 tsp freshly ground black pepper
1/2 tsp onion salt
1) Preheat oven to 400
2) Prepare the ancient grain pasta according to the directions and drain.
3) As any macaroni and cheese connoisseur knows, the cheese must be made into a sauce in order to achieve the proper silky texture. Therefore, put your daiya into a medium saucepan with the Rice Milk and heat over a medium/low heat stirring constantly. Slowly. Don't burn it.
4) Add onion salt and pepper to taste. Make sure to taste it. I like more pepper to give it that rustic taste, but you might not. 1/2 teaspoon is safe.
5) Once the cheese sauce is appropriately saucy, pour it onto the prepared noodles. Combine well.
6) Pour entire mixture into a small casserole and bake on 400 for 15 minutes or until it gets that brown crust that makes you go, "Mmmmmmm!"
7) cool and enjoy.
Even my non-allergy kids loved this dish. 3 cheers for daiya. Here is a shot of the ingredients for those inclined to look at such:
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| daiya - it's not plastic! |
