There are many dishes that Michael eyes with envy, unable to taste because of his list of multiple food allergies. I try my best at recreating dishes for him that will taste like the original. (It helps when there is allergen free products available to meet our needs.)
Growing up, Michael has always been curious to know…
“What does Macaroni and Cheese taste like?”
While searching for a Dairy Free Macaroni and Cheese recipe similar to my childhood memories, I came upon another mother who had attempted and achieved recreating her own mother’s Macaroni and Cheese recipe from her childhood. [myaspergersgirl (M.A.G.)]
The first time I made her recipe, I used the dry mustard powder. Unfortunately, Michael felt tingling on his tongue. He has never liked mustard. Perhaps a new food allergy?
Note to self: add dry mustard to list for skin testing.
Update: Michael was just skin tested for mustard and it came out positive.
Second time round (without dry mustard)……..a hit! Creamy, cheesy, goodness!
“I finally know what creamy is. Mmmmmmm”, a smiling Michael exclaimed.
Good enough to fool friends and family too!
I have made some adaptations to the recipe that meet our specific tastes and allergens. Along with the dry mustard, I omitted the bread crumb topping as there were complaints on the ‘crunchy bits’ and reduced the amount of Daiya Cheddar Shreds.
Dairy Free Macaroni and Daiya Cheddar Style Shreds
2 cups macaroni pasta (I like Smart Pasta by Catelli)
2 tbsp dairy free margarine (Earth Balance)
2 tbsp unbleached all-purpose flour
1/2 tsp kosher salt
1/8 tsp black pepper
1 1/2 cups rice/soy milk (Ryza)
1 1/4 cups Daiya Cheddar Style Shreds
Cook pasta according to package, drain and place in a 9 inch casserole dish.
In a saucepan, heat dairy free margarine on medium low.
Whisk in flour, salt and pepper mixture to create a smooth paste.
Cook a few seconds until bubbly and thickened.
Increase heat to medium.
Slowly add milk whisking constantly until thickened. (let it come to a low boil)
Stir in Daiya Cheddar Style Shreds until melted.
Remove from heat, pour over pasta and stir to combine.
Bake at 350F for 20 – 30 minutes, until sauce is bubbling.
Michael’s Tip: Great reheated for a snack.
My Tip: I love to add chopped tomatoes, peas or baby spinach to my mac and ‘cheese’ to add some extra goodness.
Always CHECK THE INGREDIENTS before you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Have you tried any of the Daiya products? What have you created?Please share in the comments!
P.S. As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!