Mac’NCheese is a classic comfort food, a “go-to” recipe that is a favorite of children and adults alike. It’s a delicious main dish or side dish that can be whipped up quickly at the end of a busy day. Many lactose intolerant folks will appreciate the dairy free version which is just as easy and delicious. Time to prepare: 40 mins
12 oz. Brown rice spiral or elbow pasta
Rudi’s Crumb Topping:
4 slices Rudi’s Multigrain Gluten Free sandwich bread, toasted
2 t Dried parsley
2 t Dried basil
2 t Garlic powder
2 t Olive oil or Grapeseed oil
3 T Earth Balance buttery spread (or olive or grapeseed oil)
3 T Gluten free flour (brown rice, amaranth, sorghum)
2 1/2 C Milk or milk substitute (almond, coconut, or soy milk)
2 C Sharp cheddar cheese, shredded (or Daiya dairy free cheese)
1/2 t Sea salt
1/2 t Nutmeg
1. Preheat oven to 350 degrees.
2. Pasta: Cook pasta in a large saucepan until al dente (firm, but not hard). Rinse in cold water. Drain and return to pot. Set aside.
3. Rudi’s Crumb Topping: Place Rudi’s toasted bread into a food processor and pulse until it forms into crumbs. Add basil, parsley, garlic powder and oil; pulse until moistened & it just starts to stick together.
4. Sauce: Heat Earth Balance buttery spread (or oil) in a large saucepan. Add flour and quickly whisk to blend into a paste. Immediately add 1/2 cup milk and whisk until smooth. Add remaining milk a little at a time, whisking to blend. Bring mixture to a boil, reduce heat to simmer, and stir in cheese, salt and nutmeg. Cook until cheese is melted. Remove from heat.
5. Add sauce to cooled pasta, blending thoroughly. Stir 2-3 T of Rudi’s crumbs into Mac’Ncheese. Pour into large greased casserole dish. Sprinkle remaining Rudi’s crumbs liberally over macaroni and cheese. Bake for 20-25 minutes until bubbly and crumbs are browned.
Recipe by Bonnie Presti