Gluten Free Mac and Cheese with Cauliflower
Prep Time: 20 minutes
Cook Time: 20 minutes
- 1 head of Cauliflower
- 2 cups vegetable broth
- 2 pounds Barilla Gluten Free elbow pasta
- 1/2 cup organic butter (1 stick) or extra virgin olive oil
- 1/4 cup almond flour
- 2 tsp. salt
- 6 cups unsweetened Cashew milk
- 1 tsp. dijon mustard
- 1/2 tsp. Louisiana Hot Sauce
- 16 ounces Vermont White Cheddar (Boars Head or other premium cheese)
- 10 to 12 ounces White American Cheese (Boars Head or other premium cheese)
1) Chop Cauliflower and boil in vegetable broth until soft.
2) Blend Cauliflower and broth until creamy and set aside.
3) Add the almond flour to the butter/onion mix and brown to create a rue base.
5) Add milk gradually until it is all incorporated.
6) Add the cauliflower blend and stir until fully incorporated.
7) Grate the cheese coarsely and add it to the rue (a food processor with a grater disc will do this quickly... I just ask the deli to thick slice it).
8) Add hot sauce and mustard and stir well.
9) Season with salt and pepper
10) Start the pasta by boiling salted water and cook the pasta while preparing the sauce.
11) Drain the noodles when cooked and mix them in with the sauce.
12) Let cool 5 mins then serve!
If you do not know what a rue is, go look it up. By far one of the more useful tips for cooking soups and casseroles. Also, when adding liquid to the Rue base, make sure to add it in slowly and let the browned flour incorporate the liquid… otherwise it will be chunky.
If you want skip the cauliflower and broth, as well as the nutritional yeast. I just am trying to maximize the nutritional value. The nutritional yeast adds depth in taste, just like the mustard and hot sauce.
I also replaced 1/2 the cheese with a nice vegan cheese alternative. It was not that impressive despite my best efforts. If you can hack this recipe and make a decentvegan version send me a note!
Finally, people have warned me that the pasta goes from being not done to overcooked in about 20 seconds. I took it out while it was slightly al dente and it worked perfectly.