Gluten Free Goat's Milk Mac 'N Cheese with Bacon and Caramelized Onions
1/2 lb bacon, chopped
1 large onion, roughly chopped
1 stick vegan buttery alternative (I used Blue Bonnet Light)
1 tsp California Blend Garlic Salt
1/2 tsp garlic powder
1/2 tsp black pepper
pinch cayenne pepper
1/3 cup rice flour
1 12 oz can evaporated goat's milk
1/2 cup water
1 10 oz block Follow Your Heart Vegan Cheese Alternative - Mozzarella, shredded
1 12 oz package Tinkyada Rice Pasta - Elbows
Preheat the oven to 375 F.
Put the pasta on to cook; however, do not fully cook the pasta now to ensure that it is not overcooked in the casserole.
In a deep skillet over medium to medium high heat begin to saute the bacon and onions in the buttery alternative.
Continue to cook until the bacon is crispy and the onions are lightly caramelized.
Add the garlic salt, garlic powder, black pepper, cayenne pepper, and rice flour.
Cook for a minute then add the goat's milk, water, and mozzarella cheese alternative.
Continue to cook on low until the mozzarella cheese alternative melts and the sauce is thick.
Stir in the cooked pasta taking care to ensure that it is evenly coated with the sauce.
Place into a 9 by 13 baking dish that has been lightly sprayed with cooking oil.
Bake for 45 minutes to 1 hour at 375 F or until lightly browned.
If the Mac 'N Cheese is not crispy on top place under the broiler for a minute or two.
Note - I was poking around the web and realized that this recipe is similar to Fancy Macaroni by The Pioneer Woman and since I do love her blog and probably read about her version of Mac 'N Cheese way back when I do want to credit her with inspiration for this version.
