This is the macaroni and cheese after getting cold in the fridge. We couldn't wait so we never took a picture of it hot and fresh.

This is the macaroni and cheese after getting cold in the fridge. We couldn’t wait so we never took a picture of it hot and fresh.

Normally I make things three times before they go on the blog. But this one was too good. Gluten free macaroni and cheese is pretty simple. Gluten free dairy free macaroni and cheese has been done. But gluten-free, dairy-free and soy-free, as well as egg-free corn-free, peanut-free, tree-nut free and nightshade-free? That one is not commercially available, and all of my prior versions were awful. Really awful.

This one is really good. If you own a restaurant for gluten-free people, just make this one. Put down the cashew based or soy cheese and try it. It is actually good. I only made a half batch because, given my prior history, I wasn’t sure it would be good. I have made some gross versions that had to be thrown out as inedible so I try to use the smallest quantities possible.

Also I used a glass 8 x 8 pan. I do think it helps to use glass as the heat is more even and the sides are not cooked so much faster than the middle.

If you cannot handle coconut, Daiya has several mac and cheese recipes on their site. This one was a reinterpretation of one of them combined with the Paula Deen trick of adding sour cream for smoothness.

Ingredients
8oz rice pasta (I used Tinkyada’s fun shapes pasta with little bicycles and airplanes).
3 cups Daiya cheddar shreds (the other stuff has soy or casein) which is about 1 full bag
1 cup plain coconut yogurt (the only brand I know of is So Delicious)
1 cup unsweetened unflavored coconut milk (I used Trader Joe’s)
1 tablespoon Nutritional Yeast (I used Braggs)
1 slice fresh gluten free bread toasted lightly and crumbled into tiny crumbs
1/2 tsp (or more to taste) garlic powder (this actually is critical because it kills the sugar taste in the yogurt)
1/4 to 1/2 tsp (more if its not fresh ground) black pepper
Up to 1/2 tsp paprika
3 tablespoons Spectrum Organics Butter Flavor Shortening
Optional 2 tablespoons of Vegan Parmesan Cheese (I know of two brands a soy based one from Galaxy and a nut based one…I used the soy one but I add it last so I can assure you the cheese sauce is still good without it.

Equipment
Heavy saucepan
One 8 x 8 inch square glass baking dish.
Colander for draining and holding pasta
Wooden Spoon
Measuring cup (a single one cup measure will work)
Measuring spoons
Small cup for holding bread crumbs

Instructions
Boil water and cook pasta to al dente. Do not overcook
Drain pasta and leave it in the colander
Preheat oven to 350 degrees farenheit
Using the same pasta pot melt the butter flavor shortening and then mix in the nutritional yeast and the pepper. I do this on high but medium is probably safer.
Add the coconut milk and stir until reasonably well combined
Add the Daiya shreds one cup at a time and mix until melted. It will be too thick and a bit lumpy but the cheese should have melted. This takes only a few minutes on high.
Turn off the heat.
Add the yogurt and mix to combine. This is what makes it really creamy
Add the paprika and garlic powder and stir
Taste. If it is too sweet add a little more garlic powder.
Add back the pasta
If using, mix one tablespoon of the vegan parmesan into the cheesy macaroni
Combine the bread crumbs with the second tablespoon of vegan parmesan (if using)
Put pasta into 8 x 8 inch pan and sprinkle bread crumbs evenly over top
Bake at 350 for at least 45 minutes and up to one hour until thebread crumbs are crispy and the top starts to get that crunchy look.

Remove from oven, cool for about 15 minutes and serve.