Growing up, one of my all time favorite lunches had to be Macaroni n’ Cheese. What’s not to love? Pasta covered in mounds of cheese… can you really ever go wrong? Of course, growing up we ate the Kraft box type; you know the powder stuff that was abnormally orange.
Even as a child though, I knew that boxed Mac & Cheese only tasted good when it was first made. Eating it reheated was another story.
The cheese seemed to evaporate and the noodles would dry out so you were left with a dried non cheesy dust covering crispy thing noodles. Did anyone else noticed it also got a play dough kind of smell? It wasn’t really worth eating. Then there was the elite Mac & Cheese. That’s right, Velveeta. Pre-made thick creamy cheese that would melt over hot noodles.
So, as you can guess, I’m a big fan of macaroni and cheese but what do you do when you are dairy-free? When I first married, I settled eating gluten-free noodles with melted vegan butter. True story. But then when I got pregnant with my second, I craved creamy pasta dishes all the time. It was one of the few comfort foods that actually didn’t come back up.
So, I set to work…
Voila – Gluten-free & Dairy-free Mac n Cheese
Guess what? This is the only Macaroni and Cheese that my kids will eat. My kids have tried the fancy gluten-free and dairy-free high priced macaroni and cheese from restaurants and stuck their nose up at it. We have also bought a pricey store brand when grandparents were on kid duty. My mother-in-law was flabbergasted when my three old, who is pretty reserved, proceeded to tell her that it was the grossest thing she ever tasted. 🙁
So, if you have been disappointed with vegan or dairy-free mac n cheese, you are not alone. We understand. Macaroni and cheese should be ultra creamy and have a buttery flavor.
The best thing is there’s no crazy ingredients in this recipe.
Nutritional yeast? Think again.
Pumpkin? Butternut squash? Cauliflower? Okay, now you are just being ridiculous. 🙂
Okay, truth be told, the above food ingredients aren’t bad to put in your mac & cheese and if you like them in your mac and cheese – we can still be friends.
I’m sure these recipes are fabulous and maybe some day I’ll make another type of mac & cheese that has one of these misplaced food ingredients in it but for now this is our recipe. My kids love it, my husband devours it and I’m in cheese heaven. And you know what they say, “If it ain’t broken don’t fix it.”
So stop eating cardboard covered in yellow powder and make creamy gluten-free & dairy -free mac n cheese ASAP. Your taste buds will thank you.
Gluten-free & Dairy-Free Mac n Cheese
This creamy gluten-free & dairy-free Mac n Cheese will rock your world. No crazy ingredients and only 7 ingredients. (vegan too)
Author: Allison Kuslikis
2 cups uncooked gluten-free noodles (I used Tinkyada Rice Noodles)
1 1/2 cups vegan shredded cheese (I used, Vegan Gourmet Shreds by Follow Your Heart)
1/2 cup almond milk
1/2 stick vegan butter (I used, Earth Balance stick butter)
1/8 tsp. paprika
1/8 tsp. garlic powder
pepper to taste
Bring water to a boil for your gf pasta noodles and follow directions for your noodles.
Bring a 1/2 cup of milk to a light boil, than add in 1/2 stick or 4 tbsp. of vegan butter sliced in chunks.
Whisk butter and milk consistently until butter is melted then turn the heat to low.
Add in your spices and your dairy-free cheese. Stir a few times to make sure cheese is well melted.
Let cheese simmer and come to a light boil for about 1-2 minutes.
Turn off burner and let cheese stand to thicken. (1-2 more minutes)
Drain noodles and rinse well with water to wash away the starch.
Place noodles in a large bowl and pour cheese sauce over the noodles and mix well. Adjust pepper and serve hot.
*Not all vegan shredded cheeses are created equally. My favorite is Follow your Heart brand because the cheese in my opinion melts the best and has the smoothest consistency. Try other shredded cheeses at your own risk. 😉
Calories per serving: 351.3 kcal
Fat per serving: 26.97 g
Saturated fat per serving: 15.79 g
Carbs per serving: 14.4 g
Protein per serving: 13.2 g
Fiber per serving: 1.01 g
Sugar per serving: 0.49 g
Cholesterol per serving: 89.55 mg
If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.
Love pasta? Check out my Sun Dried Tomato Penne with Beef recipe here.