This gluten and dairy free mac n cheese was so, so good, and actually quite healthy! I snuck some cauliflower in there…it went right past those little detectives that eat at my table! I’ve modified the recipe a bit from what I originally made, so you’ll have to let me know how yours turns out (I added an egg, took out some bean flour, and took out some turmeric…the bean flour and turmeric added a flavor I didn’t like)!
This recipe is lower carb than most, because I used eggs as one of the thickening agents. White bean flour is the other thickener, but you can substitute it with corn starch. Beans are much healthier than corn, but you’re only using a tablespoon! It makes me so happy to serve healthy gluten and dairy free mac n cheese to my kids! Once again, living with food allergies and making healthy choices does not mean living without!
For the Sauce:
- 4 Cloves Garlic, Chopped
- 2 Tbsp Coconut Oil
- 2 Tbsp Earth Balance
- 1 Tbsp White Bean Flour
- 1/2 Head Cauliflower, Chopped (Optional)
- 1 1/2 Cups Organic Chicken Broth (Divided, check it for gluten)
- 1 Cup Almond Milk
- 2 Eggs
- 3/4 Cup Nutritional Yeast
- 1 Tsp Paprika
- 2 Tsp Sea Salt
- Pepper to Taste
- 2 Tbsp Tahini (Optional)
- 1 Tsp Turmeric (Optional…adds color, but is a little bitter)
Start by sautéing your garlic over medium heat in the coconut oil in a large pot for 2 minutes. Add the cauliflower, Earth Balance, and bean flour, and stir into a paste. Add the almond milk and 1 cup of chicken broth. Let it come to a simmer, then turn the heat down to low. Add some sea salt and pepper.
While the sauce simmers whisk together the eggs with the half cup of broth. Add a tablespoon at a time of the simmering sauce to the bowl of eggs and whisk it in. This will help the eggs not to harden when you’ve added them to the sauce. After you’ve added about a half cup of the warm sauce to the eggs, slowly whisk them into the simmering pot. Don’t worry too much about egg chunks…you’ll be using an immersion blender to smooth everything out.
After you’ve added the egg mixture to the sauce you can whisk in the remaining ingredients and turn the heat off. Taste the sauce to decide if you want more sea salt and pepper.
For the Noodles:
- 2 Packages Quinoa and Corn Macaroni Noodles
Cook the noodles only until they are about half way done. You don’t want them to get soggy, because they don’t taste very good that way, and they also are higher on the Glycemic Index if they’re overdone. If the noodles are sticky, rinse them with warm water and break up the clumps.
For the Toppings:
- 3 Cups Chicken, Cooked and Chopped
- 1 Cup Almond Flour
- 1 Egg
- 1 Tbsp White Bean Flour
- 1 Tsp Sea Salt
Mix together all of the ingredients and set aside. It’ll be like a paste. If you want it more crumbly try adding more almond flour or some corn starch.
Finishing it off:
Heat the oven to 400 degrees F, and spray the bottom and sides of a large baking dish with coconut oil. Add the noodles to your dish and combine them with 2/3 of your sauce. You may want to taste it here and add a little more sea salt.
Spread the chicken over the top of the noodles, and cover with the remaining sauce. Cover the sauce with chunks of your almond flour topping.
Bake for about 30 minutes. Enjoy!