It's Not Easy Being Cheesy

I love macaroni and cheese. It's the best part about a potluck or covered dish.

Fried chicken? Okay. Biscuits? Sure.

But first show me to the macaroni and cheese. The kind baked in an old harvest gold porcelain dish with the picture of a fox hunt on the side. The kind with the crumbs on top and the chewy, overbaked noodles on the edge. Mmmm....

Although, come to think of it, I won't argue with the boxed stuff either (except for that Velveeta version-- that stuff's only fit for hockey players and people who dress their dogs like Smurfs).

But I'm gluten-free.

And dairy-free.

That rules out all semolina, milk, and cheese.

What about the mac & cheese, man? What about the mac & cheese?

Here it is! It looks like macaroni and cheese, it tastes like macaroni and cheese.... it even strings like macaroni and cheese!! Hooray!

All I need is a harvest gold baking dish.


MACARONI AND CHEESE

1 package of Tinkyada rice elbow/rotini noodles
1 cup carrot puree (cooked whole or baby carrots, pureed in the blender with a little bit of the water they are cooked in)
2 cups almond milk
1/4 cup + 2 T arrowroot or tapioca powder (fill the 1/4 cup and then fill it halfway)
1/4 cup canola oil
2 tsp salt

Add noodles to boiling water. Boil for 10 minutes. Drain and spray with cold water to stop the cooking process. Add all other ingredients to the blender; blend until smooth. Pour into a saucepan and cooking until just boiling and thick. Pour over noodles and stir.

I usually serve this with broccoli and flax seeds (ground or whole).



Image: http://www.bluebuddies.com