A few weeks ago I saw a great post on Jamie Oliver with 4 different Mac n’ Cheese recipes. As you know I love love love that people are talking about alternatives more these days, and that it’s not just us, but now someone as well known as Jamie Oliver giving people even more options with one common recipe.
If you have dairy issues though, each of those Mac n’ Cheeses in the Jamie blog still depended on dairy – either cheese or cream, and so I thought I’d share the Mac n’ Cheese recipe
from our book which is:
- dairy free
- gluten free
- soy free
- vegan friendly
There isn’t a picture in our book of the Mac n’ Cheese recipe and so I thought I’d include one I took with my phone when I was developing the recipe (before the kids gobbled it up, you can definitely add more or less gluten-free macaroni if you like:-)
Lisa’s Mac N Cheesy Sauce
from The Alternative Kitchen: A beginners guide to cooking without dairy, soy, gluten, egg or meat.
- 50ml stock cube (vegetable based stock that is suitable for your diet) (or water with
- 1/4 to 1/2 a suitable vegetarian stock cube)
- 300ml Lisa’s rice milk
- 2.5 Tbsp Orgran Gluten-Free All Purpose flour
- 20ml Olive oil
- 50g grated suitable melty dairy and gluten free cheese (we use Biocheese but see the note below)
- 1 Tbsp Nutritional yeast
- 2 cups of cooked Orgran gluten-free Macaroni
- Cook up 2 cups of gluten free pasta, being sure to stir it constantly.
- In a separate small pan, add olive oil to a saucepan, then add the Orgran gluten-free flour and begin to mix the flour itno the oil to form a paste, much like with the Bechamel Style Sauce.
- In a measuring jugg add the 1/4-1/2 vegetarian stock cube and 50ml of boiling water (or use 50ml of your own favourite home-made stock) and mix until the stock cube has dissolved, then add 300ml of rice milk and mix again.
- Add the stock/ rice milk blend bit by bit (eg. 50ml at a time) while stirring constantly until it is all mixed in and there are no lumps.
- Add the remaining ricemilk/stock blend and grated cheese and mix it all together.
- Once it has come to the boil, reduce the head, add the nutritional yeast, and then simmer for 3-5 minutes until it has thickened. Stir continuously throughout the process.
- Once the pasta is cooked, add it to the Mac n” Cheesey Sauce and stir it through.
- Always check the labels of packaged options as sometimes companies will change their recipe or labels.
- You can also omit the Biocheese, and add extra nutritional yeast if you prefer – but if you do this, I’d recommend making it first with the 1 Tbsp from the recipe, then once it begins to simmer test the flavour as you add the extra nutritional yeast bit by bit until you find the flavour you like.
- If you use stock liquid instead of a stock cube, just bear in mind that the flavour might be a little subtle so taste it and see how your taste buds like it and so if it needs a pinch of salt or a touch more stock, then add it.
- Always pre-cook the gluten-free pasta first, then add it to the sauce for the best results, otherwise it’ll take a lot longer to cook and it’ll soak up a lot more liquid (a lot more liquid 😉
You can use this recipe and the Bechamel style sauce recipe to do so many variations of a creamy cheesey (but dairy, soy and gluten free sauce). In our book we give even more ideas.