Despite claims of there being a gfv mac and “cheese” out there that tastes just like the real thing, it’s either completely processed junk, or really terrible tasting.
But, if you’re still looking for hearty comfort food that feels like a familiar casserole from your mac and cheese days, try this recipe. The nutritional yeast sauce makes a cheesy sauce that is tangy and flavorful. I’ve adapted this recipe from Veganomicon to make it gluten free and soy free.
It’s not mac and cheese but it’s a pretty tasty alternative.
4 cups vegetable broth or water
1/2 cup gluten free all purpose flour
1/2 tsp xanthum gum or arrowroot starch
2 Tbsp olive oil
6 cloves garlic, minced or pressed
2 pinches of thyme
1/2 tsp salt (or more to taste)
several pinches of fresh ground black pepper
1/4 tsp turmeric
1 1/2 cups nutritional yeast flakes (try Bob’s Red Mill)
2 Tbsp lemon juice
2 tsp yellow mustard
1lb brown rice pasta-classic elbow shape (try Tinkyada brand, not mushy!)
2-3 slices gluten free bread, well toasted until crispy-allow to cool
1/2-1 tsp Italian herb spice mix
Add pasta to boiling water and cook until al dente. Drain and rinse with cold water and set aside.
For cheesy sauce, mix flour and broth and whisk until blended. In a heavy bottomed skillet, add olive oil, garlic, thyme, salt and pepper and cook on medium heat for 30 seconds. Add to broth mix and heat on medium/low heat. Add turmeric, yeast flakes, lemon juice and mustard and stir well with whisk. When sauce begins to bubble, add xanthum gum or starch and lower heat. Stir continuously until sauce is thick like a melted cheese sauce.
Pour pasta into a casserole dish and pour cheesy sauce over the pasta and mix thoroughly.
Break the toasted bread slices into chunks and place into a food processor with the Italian herb mix. Pulse bread into crumbs and sprinkle liberally on top of the pasta.
Bake in a preheated oven at 350 degrees until bubbly and slightly browned. You may also place under the broiler to really crisp the top.