Once you find out how quick and tasty this cocktail sauce is, you may wonder why you ever bought it in a bottle from the store. I pair it with my ‘Maryland My Maryland’ Crab Cakes or chilled shrimp for yummy appetizers.
Total time: 5 minutes
Servings: 1 cup
1 cup KETCHUP 1/2 tablespoon LEMON JUICE 1 teaspoon HORSERADISH (more to taste) 1 teaspoon WORCESTERSHIRE SAUCE
To me, Macaroni and Cheese is the ultimate American comfort food. My gluten-free and dairy-free version of this classic, similar to the original 1794 recipe by Elizabeth Raffald, is based on a creamy white mornay sauce. The secret is in the roux so don’t let it burn. I recommend you spice the dish up a notch because Vegan cheese can be bland. We love it with sweet peas.
Cooking Time: 30 minutes
Servings: 6 -8
1 16-ounce package of Gluten-free ELBOW MACARONI 2 cups Vegan CHEDDAR CHEESE (I use Daiya brand) 1 cup Vegan MOZZARELLA CHEESE (I use Daiya brand) 3 tablespoons Vegan BUTTER (I use Earth Balance brand soy-free sticks) 3 tablespoon Gluten-free FLOUR 2 cups CASHEW MILK (my favorite) or any milk alternative (Rice/Almond) 1/4 teaspoon BLACK PEPPER 1 teaspoon of GARLIC POWDER 1 teaspoon of ONION SALT SALT to taste (warning Daiya cheese tastes salty to me so salt sparingly) Gluten-free ITALIAN BREAD CRUMBS to cover the top 1/4 teaspoon PAPRIKA
PREHEAT oven to 350 degrees F.
COOK the macaroni a few minutes less than the instructions on the package tells you to (like 5 minutes instead of 8). The pasta will continue to cook when you bake it.
GREASE an 8X10 baking dish. I use a smaller baking dish then I think I need so that the recipe sets up nicely.
DRAIN the pasta and place it in the greased baking dish.
MIX 1 cup of the Vegan cheddar cheese and 1/2 cup of the Vegan mozzarella cheese into the pasta.
In a medium saucepan, MELT the butter over low heat.
ADD the flour and WHISK continuously until gooey.
STIR in the milk*, pepper, garlic powder, and onion salt until mixture starts to boil and then stir another 1-2 minutes until it gets thick and bubbly. (*NOTE: Don’t let the sauce turn into a paste. You just want a thick liquid. Add more milk as needed.)
POUR the milk mixture over the cheese/pasta in the baking dish and mix thoroughly.
TOP the dish with the remaining cheeses, SPRINKLE with plenty of bread crumbs, and then DUST with paprika.
BAKE for 30 minutes. The top should be nicely browned and the cheese should be bubbly.