Updated: Jan 31
For breadcrumb topping:
For Mac N' Cheese:
1 package of your favorite gluten-free pasta + 1 cup of reserved pasta water
3 tablespoon olive oil
5 tablespoon gluten-free flour
1 1/2 cups of dairy-free cheese - we used OATzarella shredded cheese
1 box or package of Applegate bacon, cooked and crumbled
1 can (10oz) peas
Sea salt and pepper, for taste
Heat oven to 425° F.
In a small baking dish, combine the breadcrumbs, oil, and nutritional yeast together. Bake for 5 minutes.
Cook the pasta as instructed on the package. Don't forget to reserve 1 cup of pasta water!
Meanwhile, in a small skillet, heat the oil over medium-high heat. Add the flour all at once while whisking vigorously. When the mixture thins and starts to bubble, reduce the heat to low and cut back on the whisking. Cook until you smell a toasty aroma, then cook for 2 more minutes, all while stirring occasionally.
In a large skillet, bring the pasta water to a boil. Add in the white roux you just created and fold in the cheese. When the cheese looks like it is starting to melt, toss in the bacon and peas to combine.
Add the pasta into a baking dish or casserole pan, then pour the cheese mixture over the top. Stir to combine, making sure you cover every piece of pasta. Top with the breadcrumbs and bake for about 5 to 10 minutes, until the cheese is fully melted.