Food for the Soul - #HAWMC

We all have our favorite foods and recipes.  I love food and it has always been a huge part of family gatherings, good times, and comfort in my life.  The same time I was diagnosed with Migraine at eight years old, I became infatuated with cooking.  I would watch all the cooking shows that came on PBS every Saturday and I always looked forward to the Mr. Food segment on the evening news.  For as long as I have been sick I have been cooking.  Taking up refuge in the kitchen relaxed me.  During the holidays, especially Thanksgiving, the younger girls and women of the family were always to be found in the kitchen preparing the meal.  This is where I learned how to dice, shred, season, mix and pour my heart into food.

My father, who is Jamaican, would teach me how to prepare many of the dishes we grew up eating.  I love my West Indian heritage and all of the various flavors that embody the multicultural history of the Caribbean.  Family trips to the island always included the freshest, most authentic and flavorful food I have ever eaten.  We would also spend Saturdays going to food festivals in Manhattan, eating at our favorite diners, and exploring new foods.  Some of my best memories are centered around food and family.  Growing up, the food I ate ranged from Southern fare, Jamaican food, and traditional American dishes like pot roast and meatloaf.  

I have a lot of favorite dishes and I love making whatever my family loves to eat.  The one that goes the quickest and where I get the most praise is my macaroni and cheese.  Since I started eating mostly gluten free, I have adapted the recipe to accommodate my diet.  I don't eat a lot of dairy either so I use almond milk and Earth balance instead of milk and butter.  I haven't tried vegan cheese and since I don't eat dairy every day, I indulge and use regular cheese in the recipe.  Even though I don't use all traditional ingredients, it doesn't take away from the yummy, cheesy deliciousness that we love so much.

Gluten Free Macaroni and Cheese

By Jaime M. Sanders
Published 04/10/2015

My take on the traditional Southern dish made with gluten free ingredients, three cheeses, and a few secret touches that takes it over the top.

Ingredients

• 1 box gluten free elbow macaroni, penne or fusili
• 1/2 cup gluten free all purpose flour
• 1 cup Earth Balance, divided
• 4 cups almond or soy milk
• 2 cups shredded cheddar cheese, divided
• 2 cups shredded colby jack cheese
• 2 cups shredded Italian blend cheese or mozzarella cheese
• 1 tsp salt
• 1 tsp white pepper
• 1/4 tsp ground nutmeg
• 1 tsp ground mustard or prepared yellow mustard
• 1 cup gluten free bread crumbs

Instructions

• Preheat oven to 350 degrees. Grease a 13x9 casserole and set aside. In a large pot, bring 6-8 quarts of salted water to a boil. Cook pasta according to directions on package. Drain and set aside. 
• In a heavy bottomed pot, melt 6 tablespoons of butter over medium heat. Sprinkle flour into butter, combine with a whisk and cook for one minute, making sure not to burn it. Slowly add in the milk, whisking as you pour. Stir constantly until the mixture thickens and coats the back of a spoon, about 5-8 minutes. Mix in salt, white pepper, nutmeg and mustard. Turn off heat. 
• Add 1 1/2 cups of the cheddar cheese and all of the colby jack and mozzarella cheeses, stirring to combine. Add cooked and drained pasta to cheese sauce, stirring to incorporate evenly. Pour into prepared pan. 
• Melt remaining 2 tablespoons of butter and mix into bread crumbs. Sprinkle on top of casserole along with the remaining 1/2 cup of cheddar cheese. Bake uncovered for 1 hour until hot and bubbly. Remove from oven and let stand for 10 minutes before serving. Enjoy!!

Yield: 10-12 servings
Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 40 mins.
Total time: 1 hrs. 50 mins.