Baked Mac N Cheeze (with gluten-free instructions, too!)

Baked Mac N Cheeze

Yield: 6 servings

*Can be made gluten-free by subbing gluten-free elbow pasta and brown rice flourI talk with people all over the world about adjusting to a diet that doesn't include trigger foods like dairy and gluten. They worry - can I live like this? What about cheese? What about pasta? Just because you can't eat dairy and/or gluten anymore doesn't mean gooey, rich comfort food is a thing of the past. Comfort food doesn't get any better than this - especially if you have to avoid dairy or gluten! I combined a few different vegan baked mac n cheese recipes to create, in my humble opinion, the best baked mac n cheeze recipe I've ever made. My son and friends agreed - enjoy!1/2 pound elbow macaroni (I used Eden Kamut Elbows)*3 tablespoons vegan butter (I used soy-free Earth Balance)2 cups unsweetened soy, rice, hemp, or nut milk3 tablespoons flour*½ cup nutritional yeast flakes (I use Red Star brand)2 teaspoons powdered mustard1 teaspoon granulated garlic powder½ teaspoon paprika¼ teaspoon turmeric2 tablespoons yellow or chickpea miso paste1/2 cup silken tofu1/2 a teaspoon of arrowroot or cornstarch1/2 cup vegan cheddar cheese (I used Daiya cheddar shreds)1/4 teaspoon saltBlack pepperTopping:3 tablespoons vegan butter1 cup panko bread crumbsPreheat oven to 350 degrees.

1. In a large pot of boiling, salted water cook the pasta to al dente.
2. While the pasta is cooking, in a separate pot, whisk the milk and flour together over medium heat. Add the nutritional yeast flakes, mustard, garlic powder, paprika, and turmeric. Add and melt the butter while stirring. Allow to simmer for 5 minutes, stirring often.
3. Place the tofu and arrowroot or cornstarch in a blender and puree until smooth.
4. Whisk the tofu into the simmering milk mixture until smooth.
5. Remove the pot from heat. Combine the miso paste and 2 tablespoons of water in a small bowl and whisk to remove any lumps. Add to the milk mixture and combine.
6. Stir the cheese. Season with salt and pepper.
7. Fold the macaroni into the mix and pour into a 2-quart casserole dish.
8. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

(This is made even more delicious when you sprinkle ume-shiso powder, found in the Macrobiotic/Asian/sea vegetable section of your health food store, on top)