Mac n cheese

Mac n Cheese


 
1 Cup cooked rice elbow macaroni (we use Tinkyada brand)
1/ cup finely chopped onion (I use the food processor so it’s like mush. Otherwise my son will detect the onion chunks)
1 tablespoon Earth Balance (we use the soy free version – red label)
1 tablespoon tapioca or organic corn starch
Dash of black pepper
1-1/4 cup unflavored rice milk (or other non-dairy milk)
2 cups shredded non-dairy cheddar cheese (I suggest Daiya brand)

Cook rice macaroni according instructions. In a separate saucepan, cook onion in margarine until tender. Stir in flour and pepper. Add rice milk, cook and stir until thickened and bubbly. Add cheese; stir until melted. Mix macaroni and cheese mixture thoroughly and transfer to one quart casserole dish. Bake uncovered at 350 degrees for about 20-25 minutes until bubbly.

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