Recipe by mtwheezer
This can also be made dairy free, my son is allergic to cow's milk, so we use goat cheese (Woolrich Dairy Mozzarella or Cheddar) in it, but you could use vegan cheese. I don't remember where I first saw the recipe. The pasta we've found that works best is Tinkyada brown rice elbows (which are also the only ones we can find locally) I've take this to potlucks and not told people its wheat free and no one can tell. It's really good.
Top Review by LogicallyLocked
This was excellent! My husband made it through two helpings before I had finished my first! I made mine with cow's milk (nonfat) and sharp cheddar. I also added bacon, and it was really good. We'll be adding this one to the lineup. Thanks!
- 16 ounces dry brown rice pasta
- 3 tablespoons olive oil
- 3 tablespoons rice flour
- 2 1⁄2 cups almond milk (plain, unsweetened)
- 8 ounces goat cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon gluten free honey mustard
- 2 gluten free waffles
- italian seasoning
Directions See How It's Made
- Preheat oven to 350.
- pre cook the pasta, drain, rinse w/ cold water and set aside.
- While the pasta is cooking, make the sauce.
- In a saucepan, heat the olive oil over medium heat, and stir in the rice flour. Cook and stir the flour about 10 seconds. Slowly add in the almond milk, whisking to blend the flour paste and almond milk. Bring the mixture to a slow bubble- it will thicken as it gets hotter, then reduce the heat to low. Add the shredded cheese, salt, and mustard. Stir. Keep stirring until the cheese melts. Remove from heat.
- Mix pasta and sauce together in a 6 quart baking dish.
- Make bread crumb topping: toast waffles, break them up into food processor, drizzle with a little olive oil, add some italian seasoning, and pulse until they look like bread crumbs. Sprinkle these on top of the mac and cheese before you put it in the oven.
- Bake at 350 degrees for about 25 minutes until its bubbly.