Thursday, October 7, 2010

GF-CF-CF Mac and Cheese

It's been 2 years since Nicolas has had macaroni and cheese.    I  had given up looking for cheese at least a year ago and had lost hope of ever finding cheese again, that is gluten-free, casein-free and corn-free cheese -- until just the other day...

I found a new cheese at Whole Foods, and by all label appearances --  it looked acceptable.  I was surprised. 

Bought it.  Made it.  The boy loves it!

We've had it 3 times, in small amounts and it seems to be ok.  If we are having reactions, it too hard to tell because Hubs allowed Nicolas to have communion last Sunday.  Why did that man willingly allow havoc on his son's body?  To torture me, apparently.  Oh, yes.  Yes - yes, yes...  we had issues on Monday.

Anyway, back to the glorious cheese!

 Daiya - it's...
  • Cholesterol free
  • Trans Fat free
  • Dairy free
  • Free of all animal products (Vegan)
  • Free of common allergens including:
    • Dairy (casein and lactose), soy, gluten, eggs, peanuts and tree nuts (excluding coconut)
  • Free of Artificial Ingredients
  • Free of Preservatives
  • Free of Hormones & Antibiotics

Here's our macaroni and cheese recipe.  It's delish.  I tried it.  I would voluntarily eat it.  Good stuff.

Mac n Cheese
  • 2 cups cooked Tinkyada pasta, we used spirals
  • 1/8 cup finely chopped onion
  • 2 teaspoons Wildtree Butter Flavored Grapeseed Oil
  • 1 fresh, small garlic clove, pressed
  • pinch of lemon  pepper and a pinch of salt
  • 1  cup plain rice milk
  • 1 cup shredded American Daiya Cheese
Cook pasta according to directions.  Do not overcook.
In a saucepan, cook onion in oil until tender. Add garlic and then lemon pepper and salt.
Add rice milk.
Mix and stir well.
Add cheese. Stir until melted.
Stir pasta into cheese.  

Serve immediately with lightly steamed broccoli.   This is a very flavorful buttery/garlicky/cheesy dish and it smells as good as it tastes.  Yum!

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