Christina’s Amazing Macaroni & Cheese
30 MIN 8 servings
Your family will keep coming back for more of this delicious, healthy mac and cheese meal. No one will know it’s gluten- and dairy-free (unless you decide to tell them): with some simple adjustments, you can still enjoy all the traditional family favorites!
Gluten-free, dairy-free, vegan
Ingredients
- 1 lb brown rice pasta (I prefer Tinkyada)
- 3 T. vegan butter (such as Earth Balance Natural Buttery Spread)
- 2 T. gluten-free flour (garbanzo, quinoa, or brown rice flours work well)
- 1 tsp. salt (I prefer Himalayan Salt)
- 1/4 tsp. black pepper
- 3 cups unsweetened flaxseed milk
- 12 ounces shredded dairy-free cheddar cheese (such as Daiya)
- 1 T. olive oil or grapeseed oil
- 2 T. gluten-free bread crumbs (optional), such as Gillians Gluten-Free Italian Bread Crumbs
- 2 T. nutritional yeast
Directions
Preheat oven to 350 degrees.
Cook pasta according to package instructions and drain.
Meanwhile, in a medium saucepan, melt butter. Whisk in flour, salt and pepper. Add milk slowly. Cook and stir until thick and bubbly. Add shredded cheese; stir until melted.
Grease a 9” x 13” ovenproof casserole dish with 1 T. olive oil or grapeseed oil. Mix pasta and cheese sauce together in dish. Add 2 T. of nutritional yeast, mixing in gently. Sprinkle with bread crumbs (optional), and bake for 15 minutes or until heated through and bread crumbs are browned.
Fun Fact:
This recipe is very versatile. You can keep it simple, or use your creativity to add a wide range of ingredients. I love to add turkey sausage, ground turkey (though these of course aren't vegan), and finely sliced (chiffonade) Swiss chard, spinach, parsley, or (for those who love a little heat) chopped and seeded serrano or poblano pepper - just another way to get your greens in without the family even noticing! Nutritional yeast is completely vegan, high in B vitamins, and will add a cheesy/parmesan taste to any dish.
From my table to yours - enjoy!
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