Wheat & Dairy-Free Macaroni & Cheese
VN, GF *

Yield: 4 Servings

Ingredients

3 cups cooked wheat/gluten-free elbow macaroni
1/4 cup dry sherry
2 ea green onions, thinly sliced
2 ea plum tomatoes, coarsely sliced
2 tbs chives, minced
1 tsp cornstarch
1 cup cold vegetable broth
1 cup shredded tofu cheddar
1 tbs dijon
freshly ground black pepper
salt to taste
1/2 cup toasted wheat/gluten-free bread crumbs

Directions

Lightly oil a 1 1/2-quart baking dish and pre-heat oven to 375F. Place cooked pasta in a large bowl. In a skillet, bring sherry to a simmer. Add green onions and saute for 1 minute, stirring. Add tomatoes and chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta and set aside.

In a small bowl, dissolve cornstarch in cold broth and pour into skillet. Heat to simmering. Add soy cheese and whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper and salt. Spoon into casserole dish. Top with bread crumbs. Bake 20 minutes.

Serve with a green salad.

"A great alternative to traditional macaroni and cheese. I used gluten-free brown rice elbows though quinoa would be a better choice if you wanted to boost the protein in this recipe. I did not have any sherry so used white cooking wine instead.

The wine really made this recipe. Macaroni casseroles usually call for very sharp cheese for flavour. Soy cheese is generally mild in flavour so the wine helps in this respect. I  drizzled a little worcestershire sauce on my serving which enhanced the flavour even further (note that some brands of worcestershire sauce contain malt vinegar which is not suitable for people on a gluten-free diet).

* I used NuTofu (cheddar flavoured tofu "cheese") which had "modified milk ingredient" listed in the ingredients. This is something I can tolerate but if you or your child has extreme dairy allergies, or if you are making this recipe for someone following a vegan diet, read the ingredients very carefully when choosing tofu, soy or rice cheese. Another ingredient to look out for is casein (a milk protein) which is added to most "dairy-free" cheeses to give it the texture of regular cheese. Ask your doctor if casein is something you should avoid. There are a few soy cheeses on the market that are completely dairy-free. Look for them at your local health food store."

Robin Russell, tester

Recipe published: Fall, 2001

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