Gluten-Free Macaroni & Cheese

4 cups Gluten-free pasta, cooked

1 tbsp Olive oil

2 tbsp Gluten-free flour

½ cup Rice milk

½ cup Butternut squashor 1/2 cup yam, pureed

1 (10 ounce) package soy cheddar cheese, cut into 1-inch chunks

4 oz tofutti better-than-cream-cheese(non-hydrogenated, in the yellow pkg)

½ tsp Salt

¼ tsp Paprika

⅛ tsp Pepper

½ Garlic powder

Prepare the base: Heat olive oil in a large saucepan over medium heat. Once warm, whisk in the flour and stir continuously until a thick, smooth paste forms.

Thicken the sauce: Gradually pour in the rice milk while stirring, then simmer the mixture for 3–4 minutes, stirring occasionally, until it begins to thicken.

Combine ingredients: Add all remaining ingredients to the saucepan, stirring constantly until the cheese (if included) is fully melted and the sauce achieves a uniform consistency.

Finish and serve: Gently fold in the cooked noodles until evenly coated, then serve immediately while warm.

Nutrition Facts

0 servings

Serving size

11g

Amount per serving
Calories36.3

% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.3g2%
Sodium 201.6mg9%
Total Carbohydrate 3.7g2%

Dietary Fiber 0.3g2%

Total Sugars 0.3g
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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