Grain Free Mac and Cheese with Cassava Pasta
Recipes
Enjoy the silkiness and warm, comforting satisfaction of classic mac and cheese but without...
Gluten Free & Dairy Free Cauliflower Mac and Cheese
Ingredients
- 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- ¼ cup yellow onion, chopped
- 2 tablespoons arrowroot starch or cassava flour
- 2 cups unsweetened almond milk
- 8 ounces Miyoko’s Vegan Cheddar or Sharp English Farmhouse, cut into ¼-inch cubes
- 1 cup cauliflower florets
- ½ cup jovial Cannellini Beans
- 1 teaspoon salt
- Freshly ground black pepper
- 8 ounces jovial Grain Free Cassava Elbows
Instructions
- Preheat the oven to 400°F. Grease a 9 x 12-inch baking dish.
- Heat the oil in a large saucepan, add the onion and stir, cooking about 3 to 4 minutes, or until they are softened but have no color. Sprinkle the starch or flour over the onion, and continue to cook for about 1 minute longer, stirring constantly.
- Add 1 ¾ cups almond milk, scraping the bottom of the pan as you stir it in.
- Bring to a boil, reduce the heat and stir in half of the cheese.
- Add the cauliflower and cannellini beans, cook and partially cover the pan. Continue to cook, stirring occasionally, until the cauliflower is fork-tender, about 10 to 15 minutes.
- Transfer the sauce to your blender, working in batches if needed, and blend until completely smooth. Transfer the sauce to the skillet and cook until gently simmering, stirring constantly. Season with salt and pepper and remove from the heat.
- Cook the pasta according to the package instructions. Drain well, add the pasta to the cheese sauce, and then gently stir in the remaining ¼ cup of milk. Pour the pasta into the prepared baking dish, top with the remaining cheese, and bake for 25 to 30 minutes until just golden brown.
Tips
If you don't have a food processor, an immersion blender works great for the creamy texture.
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