I Can’t Believe It’s Not Macaroni & Cheese!  

Source: Mary Jane Weatherman, reprinted by permission of ANDI News (great quarterly newsletter full of ideas such as these at www.AutismNDI.com or write: ANDI, PO Box 335, Pennington, NJ  08534-0335.)

Ingredients:

Gluten Free Pasta

3 Tbsp margarine

1/2 cup non-dairy cream sauce or Imagine Foods Potato Leek Soup

3-4  Tbsp Tofutti Sour Cream

1/2 cup Tofutti or Soymage cheese

Instructions:

1.   Boil any shaped rice pasta in chicken broth (do not overcook) & transfer to a Pyrex® dish to cool.

2.  In a saucepan melt 3 Tbsp margarine & then add ½ cup Pacific Non-Dairy Cream Sauce (or Imagine Foods Potato Leek soup). 

3.  Stir in 3-4 Tbsp Tofutti* brand “sour cream”. 

4.  Stir entire mixture until creamy. 

5.  Mix in ½ cup shredded Tofutti* or Soymage cheese & stir until melted.

6.  Salt to taste.

7.  Pour mixture over noodles. 

8.  Add ½-3/4 cup more shredded cheese & stir until melted.

*Note:  Tofutti brand cheese contains vinegar.  While many find vinegar safe on a GF-free diet (see ANDI news (Vol. III (2), or past article Gluten-Free Living), please judge for yourselves before using.