Gluten and Dairy Free Macaroni and Chees

Gluten and Dairy Free Macaroni and Cheese

• 3 cups gluten free macaroni (we use Bionaturae Organic Elbows Pasta Gluten Free)
• 3 T dairy free butter replacement (we use Earth Balance)
• 2 T Corn Starch
• 1 cup dairy free milk replacement (right now I am really liking Pacific Natural Foods Rice Non-Dairy Beverage, Plain)
• 1/4 cup finely chopped onion
• 1/2 t dry ground mustard
• 1/4 t garlic salt
• 1/2 t salt
• Dash of pepper
• 1 cup Daiya Vegan Cheddar Style Cheese
• gluten free Bread Crumbs  (we use Kinnikinnick Crumbs - Panko Style Gluten Free) 
• Preheat the oven to 350 degrees F and grease a casserole dish.
  Cook the macaroni in salted water according to package directions until almost done but still hard.
  In a saucepan, melt 3 tablespoons Earth Balance.  On medium heat, blend in 2 tablespoons corn starch.
  Stirring constantly, slowly add 1 cup  dairy free milk replacement and stir well until it becomes a smoother texture.  Add the onions, dry ground mustard, garlic salt, salt, pepper and lastly the Daiya Vegan Cheese.
  Cook and stir until the cheese is mostly melted.  It does not have to be completely melted as this will occur when baking the macaroni and cheese.
  
  Mix with the cooked macaroni and turn into the casserole dish. 
  Top with the Bread Crumbs - I like to sprinkle a little extra garlic salt on top.
  
  
  Bake at 350 degrees F  for 35 to 40 minutes (my family likes it extra crunchy).