The macaroni & cheese of my childhood looms large. It did not come in a box. But, it was close: Velveeta cheese and milk. Boiled elbow noodles. Ritz crackers sprinkled on top. Even now, my mouth waters when I think about it. Macaroni and cheese was my sister’s favorite childhood food. She would sit, eating it with her playdate. And they would count each noodle that they put in their mouth. It was agony for me, sitting across from them with a simple PB & J.
I would beg my sister for a bite, she would always comply. I would sneak a spoonful from the pot. I craved Mac & Cheese. I was diagnosed with a milk allergy (they first thought it was a lactose intolerance) at a young age. Actually, I was diagnosed and re-diagnosed. The diagnosis was official in 6th grade, although I didn’t officially go off all dairy products until last year. My parents were lax with my milk allergy. I did not drink milk. But, I would have ice cream or frozen yogurt. And until high school, I was able to digest the yogurt. They continued to feed me cheese. Living in Wisconsin, we ate a lot of cheese. But I was not allowed, often, to eat macaroni and cheese, most definitely not after an unfortunate incident in kindergarten.
I’ve had mac and cheese envy for most of my life. Last year, I tried Road’s End Organics Mac & Chreese. It was ok. It was better doctored with ketchup and chili powder. But, it did not satisfy my mac and cheese envy.
Last weekend, I was finally satisfied, although admittedly, there’s nothing like the taste of Velveeta.
I’ve been on an experimental gluten-free diet the past two weeks (more on that in another post) and, typically, I’ve been reading numerous gluten free cooking blogs, scouring for recipes. On the Gluten Free Goddess Blog I discovered a recipe for “The Best Cheesy Uncheese Sauce”. I decided to try it out. This is the adult, non-dairy answer to my mac and cheese craving. It can double as a cream sauce (and if you know me, you know how much I abhor cream sauces). The white wine added a perfect dimension. And the texture was incredible. I had the best non-dairy mac and cheese yet.
I popped some frozen veggies into it to make it a little more healthy and used some incredible corn pasta as the macaroni. Doesn’t it look delish?