Macaroni and cheese- gluten free and dairy free

This is our dairy free and gluten free go to Velveeta style Mac and cheese.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add water to pot according to ronzoni package instructions for the amount of elbow noodles you intend to cook. Add salt and margarine to the water and cook according to package directions. Once the noodles are cooked, drain the water into a bowl or measuring cup. Do not discard the water, you will need the rice and potato starch to make the cheese sauce.

Step 2

Set aside noodles. Turn heat to low. Add daiya cheese, to the pot and enough of the pasta water to float the cheese. Keep adding water and/or cheese until you achieve a nacho cheese sauce consistently. Season with onion powder, salt, and nutritional yeast to taste.

Step 3

Return cooked pasta to the pot and mix with the cheese. Remove from heat and serve.

Step 4

To make oven baked Mac and cheese: make sure the cheese sauce is more watery, undercook your pasta noodles by at least three minutes. Turn the finished macaroni and cheese sauce into a baking dish and top with crushed gluten free crackers, corn flakes, or pork rinds. Bake at 350 for 20-30 minutes or until bubbly.