Gluten Free/Dairy Free Mac and Cheese!

Today’s lunch is some gluten free and dairy free macaroni and cheese made with some nutpods and Kite Hill products! I love mac and cheese and making it from scratch is so easy!

Here are the ingredients!

• 12 ounces of Tinkayada brown rice gluten free shells

• 1 tablespoon of salt- for the pasta water

• 1 tablespoon of olive oil- for the pasta water

• ½ cup vegan butter

• 3 tablespoons of Kite Hill dairy free crème cheese

• 1 teaspoon of minced garlic

• ¼ cup of gluten free flour

• 1 ½ cups of the original nutpods

• 2 cups of Daiya dairy free shredded white cheddar

• 1 cup of Daiya dairy-free shredded mozzarella

• ¼ teaspoon of salt

• ¼ teaspoon of black pepper

First, I filled a large pot with water and added in the salt and olive oil. I covered it and set the heat to high. Once it reached a boil, I added in the shells and cooked them for 10 minutes, stirring occasionally.

In a large saucepan, I added in the butter, minced garlic, salt, pepper, and flour. I whisked this together as the butter melted on low heat. I added in the nutpods and turned the heat to medium. Once the nutpods were simmering, I added in the crème cheese, white cheddar, and mozzarella. I kept whisking this together as the cheese melted and the sauce slowly thickened.

Once the pasta was done, I drained it and tossed it with the sauce and served.