Macaroni!!!

Comfort food at its best. Macaroni has been a favorite of mine since childhood. After having to go gluten and dairy free I thought my macaroni and cheese days were over. Several failed attempts and lots of learning resulted in tonight's dish being a success. Some fine tuning can still take place, but I feel as though that is part of the art of cooking; it is always evolving. This dish was just what mac and cheese should be: creamy, gooey, making you want a second serving. Tweek the recipe to your personal preference as this is a mild version. I served it with broccoli and steamed beets.

Macaroni and Cheese (vegan and gluten free style)
Serves 2 as main course and 4 as side dish
1/2 package of gluten free macaroni, cooked according to package directions

Sauce
1-2 Tbs butter flavored earth balance
1/4 - 1/2 onion, minced
1 tsp gluten free flour (I used garbanzo)
1 tsp miso paste
2 cloves garlic crushed
16 oz mimi creme
8 oz of Daiya cheddar cheese, divided
Salt and pepper to taste

Saute onion in earth balance until just turning translucent. Add flour and stir constantly until somewhat of a paste forms. Add garlic and miso paste and stir vigorously until well combined. Slowly add mimi creme stirring constantly. Once all the mimi creme has been added and sauce begins to bubble reduce heat and stir frequently until sauce thickens slightly. Once sauce has heated through and thickens add 4-6 oz of Daiya cheese and salt and pepper to taste. Vigorously stir until cheese has melted and sauce is smooth. Immediately pour over cooked pasta and gently stir to combine. Add 2 more ounces of cheese and mix in. Place the mixture in a greased baking dish. Top with remainder of cheese or gluten free bread crumbs. Broil just until top is browned and bubbly. Serve with your favorite sides and enjoy!