Dairy Free Mac and Cheese

If you make no other recipe from this site, try this one. Trust me. From the beginning of my allergy friendly journey, I have worked to find a macaroni and cheese recipe. No matter how many I tried, they just didn’t turn out how I wanted. At some point, I decided to cross a fettuccini base with dairy free American and cheddar cheeses to create this recipe. The sauce is so creamy and delicious that you will instantly forget that you are eating dairy free- I promise!

20170216_140138_resizedWhat you’ll need:

  • 1/2 pound of pasta (can be store bought allergy friendly or homemade- I will post a link once I publish my recipe)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup butter substitute + 2 additional tbs set aside
  • 1/3 cup unsweetened rice milk
  • 1/2 cup provolone cheese substitute
  • 1/2 cup American or cheddar cheese substitute
  • 3/4 cup crumbled bacon (if desired)
  • salt and pepper as needed

20170217_133610_resizedProcess:

(1) melt the 10 tbs of butter substitute and combine with rice milk. whisk together and set aside in refrigerator (this acts as a substitute for heavy cream)

20170217_133820_resized

(2) boil pasta and set aside

(3) Melt the 2 tbs butter substitute in a sauce pan. Add in the onion powder and the garlic powder and whisk to combine.

20170217_134143_resized(4) Add in the rice milk and butter substitute that you put aside and whisk it to combine. Turn down the heat to low and let it simmer for 5 minutes.

20170217_134433_resized(5) After 5 minutes, add in both cheese substitutions and stir until they melt.

20170217_135253_resized

(6) Mix in the pasta and salt and pepper as desired.

(7) If it is too thin, add in some gluten free flour, if it is too thick, whisk in some extra rice milk.

(8) Top with bacon crumbles and serve.

20170217_135945_resized

Enjoy.

Print

Dairy Free Mac and Cheese

This macaroni and cheese has all of the flavor without the side effects of dairy

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 425 kcal
Author AllergenFriendlyFamily.com

Ingredients

  • 1/2 lb gluten free pasta
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup butter substitute + 2 additional tbsp set aside
  • 1/3 cup unsweetened rice milk
  • 1/2 cup provolone cheese substitute
  • 1/2 cup american or cheddar cheese substitute
  • 3/4 cup crumbled bacon (if desired)
  • salt and pepper (as needed)

Instructions

  1. Melt the 10 tbsp. of butter substitute and combine with rice milk. whisk together and set aside in refrigerator (this acts as a substitute for heavy cream)

  2. boil pasta and set aside.

  3. melt the 2 tbsp butter substitute in a sauce pan. Add in the onion powder and the garlic powder and whisk to combine.

  4. Add in the rice milk and butter substitute that you put aside and whisk it to combine. Turn down the heat to low and let it simmer for 5 minutes.

  5. After 5 minutes, add in both cheese substitutes and stir until they melt.

  6. Mix in the pasta and salt and pepper as desired

Leave a Reply

Your email address will not be published.