Creamy Vegan, Gluten-Free Mac'n Cheese

You guys! I make a variety of vegan and gluten-free mac’n cheese recipes, but this one is by far the fastest, and the one that most tastes like my “regular” mac’n cheese. And, actually my favorite. 

Here is a little secret, it is because it is almost the same recipe as the “regular” mac’n cheese I used to make, but with all vegan and gluten-free ingredients! 
I like to use shells most of the time, but feel free to use elbow macaroni.
One key here is the “butter” and flour mixture. I have an electric stove and it is sometimes hard to turn down the heat when making something that sensitive. Be super careful to not let it burn. If it does, dump it out and start over. 
Also, another important piece to this recipe is mixing cheese in really well. What I have learned is that you have to be patient, but quick. I wisk the cheese very fast and continue to do so until it is all melted.
Again, pay attention to your heat, this step is where you get all your creamy goodness. So, take your time and don’t rush the process by turning the heat up too fast, thinking it will make the cheese melt faster. 
Trust me, it may take a few times of making this, but comes out fabulous when done correctly. It took me several times to get the heat exactly right. I also think the actual brand of ingredients make a difference with this recipe, too, as I have made it with several different types of brands, and it comes best when using the ones I list below. Note, that I am in no way sponsored by or have been given any of these products. I just happen to like the way this particular dish tastes with these particular brands, compared to others that I have used for this recipe. 

Vegan, Gluten-Free Mac’n Cheese
by Michelle Maskaly, The Adirondack Chick 
8 ounces gluten-free pasta (shells, or elbows)
3 cups Blue Diamond Almond Milk Beverage 
1 package Diaya Cheddar Style Shreds 
4 tablespoons Earth Balance soy-free spread 
4 tablespoons King Arthur Gluten-Free Flour
Nutritional yeast 
fresh cracked pepper 
Preheat the oven to 350 degrees.
In a large pot cook the macaroni for 2 minutes less than what it calls for on the package. Drain, rinse with cold water and set aside. 
In the same pot melt the Earth Balance. Add in the flour and whisk until a paste like substance starts to form. Be very careful not to burn it.
Add in the nut milk and whisk for about a minute till it gets warm. Then, add in the cheddar and whisk until it is melted and there is a creamy consistency. While doing this, whisk in about three tablespoons of nutritional yeast. 

Once you have reached the creamy, desired consistency, stir in the macaroni using using a wooden spoon. Pour into a greased baking pan. Sprinkle the top with a bit more nutritional yeast and fresh cracked pepper. 

Cook uncovered in the oven for about 25 minutes.


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