#AllergicToEverything® Baked Mac & Cheese
The best comfort food one could ask for. This mac & cheese is egg-free, oat-free, soy-free, gluten-free, and wheat-free!
- 1/2 pound brown rice elbow macaroni, cooked al dente
- 3 tablespoons butter
- 3 tablespoons gluten-free flour
- 1 tablespoon ground mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 flax egg, recipe in notes (or 1 large egg)
- 12 ounces sharp cheddar, shredded
- 1 teaspoon sea salt
- fresh ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup Rice Chex cereal, crushed
- a dash of paprika
- Pinch salt and pepper
Preheat oven to 350 degrees F.
In a large pot of salted boiling water cook the pasta for 1/2 the time the bag specifies. For my brown rice pasta this is usually 4 or 5 minutes.
While the pasta cooks, in a separate 2 qt. oven / stovetop-friendly pot (I use a cast iron pan), melt the butter. Whisk in flour and mustard, keep it moving for about five minutes. Make sure it's free of lumps.
Stir in the milk, egg replacer, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni in and top with remaining cheese.
In a small ziplock combine the Rice Chex, butter, olive oil, and a dash of paprika, salt, and pepper. Crush the mixture together until all ingredients are well combined.
Top the macaroni with the Rice Chex mixture.
Bake uncovered for 30 minutes. Remove from oven and rest for five to ten minutes before serving.
- Flax Egg Recipe (1Tbsp ground flaxseed + 2Tbsp warm water)
- I buy my brown rice pasta at Trader Joe's because they have the best price. I usually use their Penne Pasta because they don't sell elbows. You can also find it at Wholefoods or Safeway; I've had good luck with Tinkyada Brown Rice Elbow Pasta.
- Play with your cheese, mix and match whatever you have on hand.
- If you are out of ground mustard, use a tablespoon of Dijon.
- Make a Tuna Casserole instead - Try adding tuna and frozen peas for a different spin!
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