After deciding to go dairy-free one thing my kids missed was mac and cheese. I had a homemade version I made that they LOVED but trying to replicate that (or even come remotely close) was a challenge. Let’s face it, there is no substitute for cheese! This recipe completely satisfies that craving for us and our taste buds couldn’t be happier. The pleasure of a creamy mac & cheese without all the negative side effects of dairy! Win-win!!
1 pound gluten free elbow macaroni
1/3 cup brown rice flour
2 garlic cloves, minced
3 cups vegetable broth
1/2 cup nutritional yeast flakes
2 tbsp tomato paste
2 tsp sea salt
- Bring large pot of water to boil and cook macaroni according to package instructions. Drain and return to pot.
- Meanwhile, add the garlic and cook for 1 minute on medium heat. Then add the vegetable broth, nutritional yeast, tomato paste, and sea salt to the sauce pan whisking frequently. Reduce heat and let simmer.
- Pour the sauce over the pasta and stir to coat evenly.