Tuesday, October 30, 2012

GFCF Macaroni and Cheese

This is a “recipe” I made up using Daiya cheese. You can adjust the amounts to taste, but I wanted to have some kind of measurements.

2 cups of GFCF noodles (We use Tinkyada rice noodles)

1 cup of Daiya cheddar cheese shreds (I keep mine in the freezer)

4 TB of butter (we use Earth Balance Soy Free Spread)

¼ cup rice milk (we use Pacific)

1 tsp salt

¼ tsp pepper

Cook the noodles according to the packaging (Tinkyada is 16 minutes). Rinse in cold water. While draining the noodles, add the butter, cheese, salt, rice milk, and pepper to the saucepan and heat on low until butter is melted and cheese starts to melt. Add the noodles and stir till completely mixed. Makes 2-3 servings.

You can find Daiya cheese at Whole Foods, Woodman’s or your local health food store. Store in your freezer.
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  1. What is the rice milk for? I don't see it anywhere in your instructions

  2. Haha, makes more sense now. My kids love this recipe.