The ideal comfort food. This creamy sauce makes a rich low protein dish that will appeal to child and adult alike. You can up the comfort food factor by topping with toasted bread crumbs and popping in the oven for a few minutes. This recipe makes enough sauce to have extra, it also great over broccoli, on top of a baked potato and as a base for potatoes au gratin. I freeze the sauce in individual servings (lined cupcake tin works well) and then pop in a Ziploc bag.
Macaroni and Cheese Sauce
The ideal comfort food. This creamy sauce makes a rich low protein dish that will appeal to child and adult alike. You can up the comfort food factor by topping with toasted bread crumbs and popping in the oven for a few minutes. This recipe makes enough sauce to have extra, it also great over broccoli, on top of a baked potato and as a base for potatoes au gratin. I freeze the sauce in individual servings (lined cupcake tin works well) and then pop in a Ziploc bag.
Nutrition
Ingredients
Method
- Pierce bay leaf onto the onion with the two cloves. Add 1 3/4 cup of the rice milk and all of the heavy cream to a small pot. Add the onion and bay leaf. Bring to a simmer, set aside.
- Melt butter in a medium sized saucepan. Add the shallots and dried mustard, saute for 5 minutes. Add the Worcestershire sauce and white pepper. Remove the onion from the rice milk/heavy cream mixture. Add to the saucepan and bring to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup of rice milk together, then whisk into the simmering sauce. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about two minutes. Add the cayenne pepper and nutmeg and salt.
- Off the heat, whisk in the cheese shreds and low protein cheese slices. If the cheese pieces do not melt after a minute, place an immersion blender in the pot and process until smooth. If desired, freeze what you are not going to use.
Notes
This recipe was changed due to difficulty people were having locating powdered Molly McButter cheese. Original recipe used:
30 gm daiya cheese shreds (or 3 of your favorite lp cheese slices) [87 mg]
30 gm (1/4 cup + 1 tablespoon) Molly McButter natural cheese flavored sprinkles or Cambrooke Powdered Cheese [75 mg]
30 gm daiya cheese shreds (or 3 of your favorite lp cheese slices) [87 mg]
30 gm (1/4 cup + 1 tablespoon) Molly McButter natural cheese flavored sprinkles or Cambrooke Powdered Cheese [75 mg]
