Mac and Cheese (Gluten and Dairy Free)February 19, 2013 | Modified from Eating Well - February 2013
Makes 4 servings, about 1½ cups each
Active time: 25 minutes
Total: 55 minutes
Cost per serving: under $2
8 ounces (2cups) rice elbow noodles or other small gluten free pasta 2 ½ cups Cream Sauce Without the Cream (recipe is here in the recipe list) 1 cup shredded soy cheese Freshly ground pepper to taste Hot sauce to taste ¾ cup fresh gluten free bread crumbs 2 Tablespoons finely chopped parsley 1 Tablespoon extra virgin olive oil
Preheat oven to 375oF. Coat a 6-cup (or similar-size) baking dish with cooking spray. Bring a large pot of water to a boil. Add pasta and cook 3 to 4 minutes less than the package directions. Drain and transfer to the baking dish.
Heat cream sauce in a medium sauce pan over medium heat. Add soy cheese and stir until melted. Season with pepper and hot sauce. Pour the sauce over the pasta and gently stir to combine. Combine bread crumbs and parsley in a separate bowl and sprinkle over the casserole.
Bake until the top is golden and the sauce is bubbling, about 30 minutes.