I have a couple of friends who are “gluten-free” (meaning they need to avoid gluten for dietary reasons), so I, being vegan, decided to make a gluten-free macaroni pie that can be eaten by all! I made it for an impromptu potluck at church. I don’t really remember the recipe (I don’t really follow recipes and thus the ones I do write down are necessarily imprecise — more on this later). But basically:
1 package of brown rice macaroni noodles
1 package of wild rice macaroni noodles
left-over Daiya havarti cheese
Club House “one-step” garlic seasoning blend
1 cup of flour
3/4 cup Earth Balance butter
a bit of mustard
1 cup of yellow miso
lemon juice to taste
agave nectar if necessary
simulated bacon bits (optional)
freshly cracked black pepper (just a little)
Step 1: Cook noodles according to package directions (ideally al dente). Strain and put aside.
Step 2: Combine the flour and butter together in a pot (ideally the one used to cook the noodles) in order to create a roux.
Step 3: Dump the noodles into the pot with the roux. Add the other ingredients (basically, season to taste). Stir. The stove top should be on minimum/medium heat.
I stirred the mixture a little too much so some of the noodles started to break. So be mindful of this if you try to duplicate my “recipe.”