Macaroni and Cheese: Vegan and Gluten-Free

When I came home from high school, I’d sling my backpack onto the bottom of the stairs {sorry, Mom!} and make myself macaroni and cheese. I only liked Kraft mac and cheese from the box–no made-from-scratch mac and cheese for me!

In fact, when my mom asked me what I wanted her to serve at my graduation party, I said Kraft mac and cheese, and I could tell that’s the last thing she wanted to serve our family and friends. But, being the awesome mom that she is, she made what I requested–along with some other things for people who didn’t have my refined palate.

I got over this love for Kraft mac and cheese by grad school and starting making different recipes that turned out so much better.

When my husband and I decided to stop eating animal products, we had a hard time replicating mac and cheese. When I found out I’m allergic to gluten, it became even more difficult. Finally, we adapted a recipe from Great Gluten-Free Vegan Eats that I can’t get enough of. It’s not very healthy, so we only have it as a treat. It’s creamy, the “cheese” tastes amazing, and the breadcrumb topping gives it a crunchy element that will make you smile.

Ingredients for the Pasta and Sauce:

2 packages elbow macaroni {gluten-free}

7 tablespoons nondairy butter

3/4 cup sorghum flour

3 cups rice milk

2/3 cup nutritional yeast

salt {to taste}

1 package shredded Daiya cheddar cheese

Ingredients for the Topping:

3/4 cup nondairy butter

3/4 cup bread crumbs {gluten-free}

1 package shredded Daiya cheddar cheese

Directions for the Pasta and Sauce:

1. Preheat the oven to 350 degrees. Cook the pasta to package directions, and put it in a large casserole dish {9 x 13}.

2. While the pasta is boiling, make the sauce. In a medium saucepan, melt the butter on medium heat. Stir in the sorghum flour and whisk for about three minutes to make a roux.

3. Whisk in two cups of the rice milk and add the nutritional yeast. Whisk constantly for about three minutes.

4. Add in the other cup of rice milk and raise the heat to medium-high. Whisk the sauce frequently until it thickens. The sauce will thicken to a nice cheese sauce–don’t remove it from the heat until it does.

5. Taste the cheese and add salt if needed. We usually don’t add any.

6. Add the cheese sauce and one package of the Daiya cheddar cheese to the pasta and stir until combined.

Directions for the Topping:

1. Melt the butter.

2. Add the bread crumbs to the melted butter and use a fork to combine until crumbly.

Put It All Together:

1. Sprinkle half of the last package of the Daiya cheddar cheese on top of the pasta.

2. Sprinkle the breadcrumb topping on top, covering it evenly.

3. Scatter the rest of the Daiya cheddar cheese on top of the breadcrumb topping.

4. Bake for 20 minutes and then broil for three minutes, until the topping has browned a bit.

5. Season with freshly cracked black pepper.

6. Email me at blacksburgbelle@gmail.com to thank me for giving you the best vegan, gluten-free mac and cheese recipe you’ll ever find!