Baked Macaroni and Cheese

• 1 pound Gluten Free Elbow Macaroni
• 4 cups Shredded Cheddar Cheese Alternative
• 3 Tablespoons All-purpose Gluten-free Flour
• 2 teaspoons Dijon Mustard
• 1 pinch Salt And Pepper, to taste
• 2 cups Your Favorite Non Dairy Milk
• 1- 1/2 Tablespoon Earth Balance (or Your Preferred Butter Alternative; Gluten, Soy And Dairy Free)

1. Preheat oven to 375 F. Spray or grease a casserole dish with either the Earth Balance or Glicks cooking spray which are both gluten-, soy- and dairy-free.
2. I used an oval baker (roughly 9- to 10-inch size).
3. Cook macaroni according to package directions and drain well.
4. While the macaroni is cooking combine 1 1/2 cups of the cheese, flour, mustard, salt and pepper in a large bowl.
5. Combine this with the cooked and drained macaroni.
6. Add the non-dairy milk and pour into the prepared casserole dish.
7. Top with the remaining cheese alternative and dot with the Earth Balance.
8. (This step is optional.)
9. Put it into the heated oven and bake for 45 minutes or until firm and golden brown.
10. Remove dish from oven and set it on a rack.
11. Let it sit for 10 minutes to firm up prior to serving.
12. Notes: For the macaroni, I like to use either the Schars or Bonavita brands which are both made from corn and stay firm when cooked.
13. Regarding the cheeses, I like to use either the Daiya or Veggie brands.
14. Regarding the flour, I like the Bobs Red Mill brand.

macaroni, cheddar cheese alternative, allpurpose, dijon mustard, salt, favorite non dairy, butter

Taken from tastykitchen.com/recipes/main-courses/baked-macaroni-and-cheese-5/ (may not work)