Macaroni and Cheese - GFCF & Soy Free!

I never thought I'd be able to make good old mac n cheese again for my kids. Of course, we're on the gluten-free dairy-free diet, but also no soy. So, there was no good cheese substitute to try - and even those that are soy-based are truly gross.

And then came Daiya cheese. No, this isn't an ad for Daiya. But, it is the first cheese of its type that really has taste, and melts, etc. No dairy, no gluten and no soy.

So, here's the recipe - it's just adapted from a typical cookbook recipe.

I promise, this will work. Enjoy.

Mac n Cheese

• 1 cup cooked rice elbow macaroni (I use Tinkyada)
• ¼ cup finely chopped onion
• 1 tablespoon margarine (Try the Earth Balance – RED tub vegetarian)
• 1 tablespoon tapioca or corn starch
• Dash black pepper
• 1 ¼ cup Rice Milk
• 2 cups shredded American/cheddar cheese (Daiya)

Cook rice macaroni according to directions.

In a saucepan, cook onion in margarine until tender. Stir in flour and pepper.

Add rice milk.

Cook and stir until thickened and bubbly.

Add cheese. Stir until melted.

Stir macaroni into cheese.

Transfer to a 1 quart casserole.

Bake uncovered in 350 degree oven for about 20-25 minutes – until bubbly.