Gluten Free, Top 8 Allergen Free, Corn Free Mac’n “Cheese”

by angelaskitchen on April 29, 2012

I created this mac’n cheese for anyone who can’t have my other two cheese sauces (Cashew Cheesy Sauce, our family favorite, or the Pizza Cheesy Sauce) due to tree nut or corn allergies or sensitivities.  This one is not only gluten and dairy free, but free of the top 8 allergens and corn.  Enjoy!

Gluten & Allergen Free Mac’n “Cheese”

Feel free to use the “cheese” sauce as the base for other recipes, such as on grilled “cheese”, drizzled and pizza (use a bag with a snipped off corner) or in a casserole.

1 1/2 cups cooked or canned, rinsed cannellini, great Northern, or navy beans (about 1 – 15 ounce can)

1 cup  cooked peeled and mashed potato

1/4 cup oil (I use a light tasting olive oil)

1/4 cup gluten and dairy free margarine or more oil

1/2 cups nutritional yeast flakes

1 1/2 tablespoons gluten free Dijon mustard

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon mustard powder

3/4 teaspoon garlic powder

1/4 teaspoon ground white pepper

gluten and dairy free unsweetened milk substitute, as needed

6 cups cooked gluten free elbow or shell noodles

Blend all ingredients except noodles in a blender until very smooth. Depending on the potato, the mixture may be too thick, so use a small amount of the milk substitute to the mixture until smooth and the thickness you desire.

Pour ingredients into a sauce pan and heat. Mix with cooked hot noodles until everything is well coated.

 

You will want to blend your sauce much smoother than I did here... Make it smooth.

What was I cooking…

A year ago:  Gluten Free-zer Friday – Corn Dogs

Two years ago:  Slow Cooker Pulled Pork

Three years ago:  Menu Plan Monday – April 27, 2009

Four years ago:  Menu Plan Monday – April 28, 2008

Five years ago:  Pumpkin Cookies

{ 4 comments… read them below or add one }

Ellie S April 28, 2013 at 10:11 pm

Do you think this cheese would freeze well? I recently made homemade uncrustables for my toddler who is allergic to dairy and eggs. I’m trying to think of alternate things to put in the bread and freeze. I have one safe pre packaged turkey breast but was searching for some sort of safe “cheese” to add so it’s not so plain. Thanks!

Here’s how I made my “uncrustables”.

http://myblessedlife2002.wordpress.com/2013/04/26/dairy-egg-and-peanut-free-homemade-uncrustables/

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angelaskitchen April 30, 2013 at 3:08 pm

I have frozen it in other things, including wrap sandwiches. If you are using it in an uncrustable, it should work well. 🙂 Let me know how it works for you. I am going to have to check out you uncrustable post! Such a fun idea!

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LucasMom February 3, 2015 at 5:06 pm

WOW…this was impressive…a little too much mustard flavor for my crew…but with a tweak, this is an amazingly flavorful amazing meal! Thank you soooo much!!

Reply

angelaskitchen February 9, 2015 at 8:34 pm

I’m so glad it worked out for you! Yeah, we do like the tang, but cut back a bit and you should be good to go. Thanks for letting me know how it worked for your family. Have a great night!

Reply

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