Gluten Free/Almost Dairy Free Baked Mac & Cheese

• 1 12 cups rice fusilli
• 4 tablespoons vegetable oil or 4 tablespoons olive oil
• 4 tablespoons rice flour
• 2 12 cups plain rice flour
• 1 tablespoon toasted sesame tahini
• 2 tablespoons nutritional yeast
• 12 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 12 teaspoon salt (to taste)
• 1 dash garlic powder
• 1 dash onion powder
• 1 dash black pepper
• 14 teaspoon ground nutmeg
• 3 -4 tablespoons water
• 1 dash Worcestershire sauce
• 1 dash paprika
• 3 tablespoons vegan parmesan cheese
• 2 tablespoons soy mozzarella cheese

1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a rolling boil and pre-cook the pasta until it is slightly tender but firm to the bite.
3. Drain the pasta in a colander and rinse quickly under cold water.
4. Set aside.
5. In a medium saucepan, heat the oil over medium heat, stir in the rice flour with a wire whisk.
6. Cook, stirring constantly, for about 10 seconds, then slowly add the rice milk.
7. Whisk well to remove any lumps.
8. Bring the mixture to a boil, it will thicken as it cooks then reduce heat to low.
9. Add the remaining ingredients and mix well with a whisk.
10. Pour the pasta into a 6 cup baking dish.
11. pour the sauce over top and combine gently.
12. Bake for 25min until heated through and bubbly.

rice fusilli, vegetable oil, rice flour, flour, tahini, nutritional yeast, mustard, balsamic vinegar, salt, garlic powder, onion powder, black pepper, ground nutmeg, worcestershire sauce, paprika, parmesan cheese, soy mozzarella cheese

Taken from www.food.com/recipe/gluten-free-almost-dairy-free-baked-mac-cheese-341219 (may not work)