Baked macaroni and cheese with crispy breadcrumbs on top, is definitely one of my favorite foods! Unfortunately, I am allergic to almost everything in that… Many attempts later, I have finally found a recipe that I could eat often, and the leftovers are even better!
It is creamy and cheesy, fully satisfying my macaroni and cheese cravings. The leftovers taste just as good the next day!
Often, I make two separate ramekins, when I bake Mac & Cheese. One dairy-free for myself, and one containing dairy for my fiance. I use gluten-free noodles and breadcrumbs on both, as it is much easier than making two completely separate dishes.
I want to create a great base guide so that I can add another flavoring to it or transition to include other food allergies easily. In this specific recipe, the breadcrumbs I have used do contain egg, garlic, and yeast. It is an easy swap! Ian’s Panko does not contain egg, as well as the 4C and Kroger’s brand gluten-free breadcrumbs.
- 1 Serving of noodles
- 1 1/2 tbsp Butter – I use the Earth Balance brand
- 1 tbsp flour
- 1 Cup half and half
- 1/2 – 1 Cup of Milk
- 1 Cup of dairy-free cheese – I used Daiya’s Cheddar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Nutritional Yeast
I use the Ripple plant-based half and half, it’s vegan and 4 of the top 8 allergens free. I use a love of Ripple products to cook with as they are fantastic substitutes!
Preheat the oven to 350 degrees
Pre-cook the noodles, according to package. Remove from the water while still slightly undercooked, the will finish cooking in the cheese sauce while baking.
Melt the butter down in a medium-sized pot and whisking the flour in to make a roux. Mix half-and-half and grated cheese into the pot, adding the milk until desired creaminess. Stir in salt, pepper, and nutritional yeast until everything is mixed together and melted.
Place noodles into a ramakin or oven-safe dish, pour cheese sauce over noodles and top with breadcrumbs. Top with a drizzle of oil, and bake for 8-10 minutes.
I always finish baking with a monitored broil on low. Usually around 2 minutes.
This recipe makes 2 servings of macaroni and cheese.