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Macaroni And Cheese?

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The only thing I could find was some dairy free/gluten free cheddar cheese.

So what I have now is that and some macaroni. Would it be fine just melting the cheese onto the macaroni or are there any dairy free things I should add to make it more into a sauce?

I was thinking melting the cheese with some tofu, but I didn't know how to go about that.

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We use cashews to make a cheese sauce for macaroni and cheese. I can direct you do the recipe thread I started if you are interested in going that route.

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Cashews? Sounds interesting, but I'm trying to stay lowfat. This is a carb load for athletic purposes, and I'm trying to keep it low as possible.

Is it pretty low fat?

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Well I make a lot of macaroni and cheese for a family of 5 and leftovers. Cashews are high in fat so it may not work for you. One recipe uses 2 cups and another uses 1/4 or 1/2 cup. I usually combine them but the one with fewer cashews may work if you have cheese to melt in with it.

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The only thing I could find was some dairy free/gluten free cheddar cheese.

So what I have now is that and some macaroni. Would it be fine just melting the cheese onto the macaroni or are there any dairy free things I should add to make it more into a sauce?

I was thinking melting the cheese with some tofu, but I didn't know how to go about that.

If you don't use Andrea's cashew cheese and you go ahead with the cf cheese you bought I would try grating it into some rice milk, or other cf milk substitute, and heating it up until it melts together to make it saucy.

I haven't made homemade mac n cheese in a long time but I think typically the cheesy sauce is a bechemel sauce with butter, flour, milk, and grated cheese.

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Mine turned out great!

I simply used about half to 3/4 of a quart of rice milk and melted about 24 slices of this fake cheese into it. The cheese was this lactose free, fat free casein stuff.

The sauce thickened up pretty well and it was almost just like how my dad used to make it, except with a lightly chemical after taste. Which I'm sure would be solved by using a more expensive vegan cheese.

I definitely won't be craving that again for a long time, though. I tried eating the whole thing as part of a carb load (about 1lb of pasta, and all that crazy cheese sauce) and it was just waaaay too rich to eat in mass amounts.

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We use cashews to make a cheese sauce for macaroni and cheese. I can direct you do the recipe thread I started if you are interested in going that route.

Andrea,

Would you be so kind ? I'd be interested to see that recipe thread :) . I've been wanting mac & cheese too.

Thanks (if you see this).

kat

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Andrea,

Would you be so kind ? I'd be interested to see that recipe thread :) . I've been wanting mac & cheese too.

Thanks (if you see this).

kat

Kat,

I was going to post this this morning, and then I promptly forgot.

Anyways, the link http://www.glutenfreeforum.com/index.php?s...c=23795&hl=

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Some people might disagree with this statement but...

Mac and Chreese is good. You can get it at Whole Foods. I like the alfredo flavor. They have cheddar also.

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Thanks for the link to mac & cheese Andrea,

I'm also going to try the ranch dressing for Charger Football Monday Night.

Someday, Mango, on my adventures in Whole Foods, I'll check that Mac & Chreese out too !

k

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This is not vegan, but here's a not too difficult sauce for mac and cheese:

On low heat, melt 2T butter (or any substitute).

Season with 1t salt, 1t dry mustard. Vary to suit your taste.

Stir in 3T cornstarch until thoroughly combined.

Add 2 cups of milk or milk alternative. Doesn't seem to work with Lactaid, though. Raise the heat to high and keep stirring until it thickens and just begins to boil.

At this point add shredded cheese (2 c works well) and stir to melt. Add cooked macaroni and bake at 375 for 25 min or pour over it like a sauce and just eat. It seems to keep in the fridge very well when I use Tinkyada elbows and only cook them (2 cups dry) for 12 minutes before adding.

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