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Recipe

Mac & Cheesy Casserole

Topping

Ingredients

  • Lard, or palm shortening to coat baking dish
  • 3/4 cup Navy beans, or Cannellini (white kidney) beans, or Pinto beans, or Black-eyed peas, or raw cashews, or Macadamia nuts, or cubed cooked rutabaga
  • 3/4 cup cooking water (from carrots)
  • 1/2 cup sliced cooked carrots
  • 1/2 cup nutritional yeast* flakes (Bragg®)
  • 1/3 cup DariFree™ powder (Vance’s®), or powdered milk of choice
  • 2 tablespoons 100% pure organic lemon juice
  • 2 tablespoons chickpea miso (South River®)
  • 2 tablespoons pure olive oil, or palm oil, or butter of choice
  • 2 teaspoons onion flakes, or 1 teaspoon onion powder
  • 2 teaspoons GF mustard (page 182) of choice, or 1/4 teaspoon mustard powder
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder, or 1 tablespoon minced garlic
  • 7 ounces (about 2-1/2 cups) dry GF macaroni of choice

Topping

Ingredients

  • 1 cup potato flakes (Edward & Sons®)
  • 1/4 cup nutritional yeast flakes (Bragg®)
  • 1/4 cup pure olive oil, or palm oil, or melted coconut oil, or melted butter of choice

Method

  1. Place baking rack in second position; preheat oven to 350°F; generously coat bottom and sides of baking dish with lard; set aside.
  2. Drain beans into colander; thoroughly rinse; drain; shake off excess water.
  3. Add at least 1 cup water to small saucepan; bring to a boil; add 1/2 cup sliced carrots; cook until soft.
  4. Pour beans into food processor or blender; add 3/4 cup water from cooking carrots, cooked carrots, nutritional yeast flakes, DariFree™ powder (Vance’s®), lemon juice, chickpea miso, and pure olive oil; pulse to blend.
  5. While blending, add onion flakes, mustard powder, sea salt, and garlic powder; blend until very smooth.
  6. Pour sauce off into mixing bowl; add dry GF macaroni of choice; mix to coat evenly.
  7. Transfer mixture to prepared baking dish; smooth out top; cover baking dish tightly with foil; place into preheated 350°F oven; bake 30 minutes; remove dish from oven.
  8. Meanwhile, set oven to broil; in a small bowl, combine potato flakes, nutritional yeast flakes, and pure olive oil; mix well.
  9. Remove foil from dish; top with potato flake mixture; gently smooth out top; return dish to oven; broil until topping is bubbly and browned.
  10. Remove dish from oven to wire rack; cool 10 minutes.

Serve warm. Servings: 6. Preheat: 350°F. Prep Time: 15 minutes. Cooking Time: 45 minutes.

To make ahead: prepare through step 7; cool completely, wrap tightly in plastic; refrigerate up to 3 days.

When preparing to bake: in small bowl, combine mashed potato flakes, nutritional yeast flakes, and pure olive oil; top casserole with mixture; smooth out top; place on third rack of preheated 475°F oven; bake 20 minutes.

Note

Any kind of miso can be used to make this recipe, however chickpea miso is the only miso free of soy. Several varieties of wheat-free soy-based miso are available, and can be used in equal replacement.