Mac N Cheese-Gluten Free, Dairy Free, Soy Free, Vegan

1. 1

   Preheat Oven to 375 degrees F

2. 2

   Grease a 9x12 inch casserole dish

3. 3

   In a large stock pot with boiling water, add few tablespoons of kosher salt to the water.

4. 4

   Add pasta, stir frequently to prevent clumping.

5. 5

   In a mini food processor pulse the toasted hamburger bun until a breadcrumb consistency. Set aside.

6. 6

   For the Vegan option: Slice tortillas into 1 inch strips, bake at 350 degrees F on a parchment lined baking sheet for 12-15 minutes (or 10 minutes at 400 degrees F then reduce oven temperature for baking Mac and Cheese). Pulse in a food processor until a breadcrumb texture, set aside.

7. 7

   In a medium heavy bottomed saucepan over medium heat, melt Earth Balance spread.

8. 8

   Add coconut milk, coconut creamer, salt, garlic powder, cayenne pepper and let it cook until it's just about to boil, about 3 minutes. Stirring occasionally.

9. 9

   Meanwhile, in a small glass bowl, mix cornstarch and millet flour with room temperature water.

10. 10

    Raise the heat to medium high, pour in the cornstarch mixture, and whisk vigorously for a few minutes until it thickens, about 3-5 minutes.

11. 11

    Once thickened, add both Daiya cheeses, stir to blend.

12. 12

    Drain the pasta once it's reached al dente (cooked, yet firm), put the pasta back into the drained stockpot

13. 13

    Add the sauce and mix well.

14. 14

    Fill the greased casserole dish with the pasta mixture evenly, spread breadcrumbs evenly across the top.

15. 15

    Bake for 10 minutes. Serve hot.

* Per serving · 4 servings · Values may vary.