Dairy, Soy and Wheat Free Macaroni and Cheese

A while back Brad was in the mood for scalloped potatoes. Being allergic to both dairy and soy made all the cheese sauce substitute recipes I found impossible. I tried some using nutritional yeast, many say that it adds a cheesy taste to a “cheese” sauce. We never got that. The craving for scalloped potatoes also came around the same time as my discovery of Daiya Cheese Shreds. Though pretty expensive, I fell in love with them as a cheese substitute. We only use them every once in a while because of their expense. The “cheese” sauce I was able to create using the Daiya Shreds was very yummy and actually tasted like a comparable dairy filled counterpart.

My mom had the idea to use this sauce base for a macaroni and cheese – using gluten free noodles of course. The result was delicious! We added cubed ham as well. My next “project” is creating a bread crumb topping for this….

Dairy, soy and Wheat Free Macaroni and Cheese
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 4 cups cooked gluten free pasta, drained
  • 2 cups milk
  • 1 Tbsp rice flour
  • 1 Tbsp tapioca starch
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¾ cup Daiya Cheese Shreds (packed)
  • 2 cups cubed ham
  1. Combine milk, rice flour, tapioca starch, salt and pepper in a sauce pan.
  2. Heat on low to medium heat until thickened.
  3. Add Daiya cheese shreds and stir until melted and well combined.
  4. Combine sauce, cooked noodles and ham in a 9x13 pan and bake for 15 minutes at 350 degrees.

This post was shared at http://www.cybelepascal.com/ and http://allergyfreecookery.blogspot.com/

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One thought on “Dairy, Soy and Wheat Free Macaroni and Cheese

  1. Thanks for coming to the party! This mac n’ cheese looks just like the “real” thing… which is hard to achieve with allergy-free cooking 🙂 Hope to see you again next week…

    Lisa @ Allergy Free Vintage Cookery

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